Oat Risotto with Butternut Squash & Lemon Recipe
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1 Natural Preserved Lemon - Organic
1 butternut squash (about 1-1/2 pound), peeled and seeded and cut into 1/2-inch cubes
4 tablespoon olive oil
1 large onion, chopped
1/2 cup uncooked Oatmeal of Alford
5 to 6 cups simmering More Than Gourmet broth (chicken or vegetable)
1 Ceylon Cinnamon Stick
1/2 cup toasted pine nuts
1/2 cup golden raisins
1/4 teaspoon Ground Saigon Cinnamon
Pinhead Oat Risotto with Butternut Squash & Lemon RecipeThis dish has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan-inspired flavors of preserved lemon and cinnamon.
Try making this dish with vegetable broth for a sensational vegetarian meal.
Directions:
1. Preheat oven to 475 degrees.
2. Spread squash in baking pan and toss with 2 tablespoons olive oil.
3. Roast the squash for 15 minutes, or until tender.
4. Cut preserved lemon in half, remove seeds, and finely chop pulp and peel.
5. Bring broth to a boil, add cinnamon stick.
6. Reduce heat and keep broth at a steady simmer.
7. Heat 2 tablespoons olive oil in skillet over medium heat, add chopped onions and cook until translucent.
8. Add Oatmeal of Alford, stir to coat with oil and toast a bit, 2 to 3 minutes.
9. Add ½ cup simmering broth, stirring constantly, until broth is absorbed by the oats.
10. Continue to add broth in ½ cup increments, allowing oats to absorb broth with each addition before adding more.
11. The oat “risotto” is finished when the oats are tender but not mushy – approximately 30 minutes total cooking time.
12. Stir in cooked squash, preserved lemon, nuts, raisins, cinnamon and salt to taste.
Toss to mix well and serve.
