Holiday Cooking - Rich & Aromatic Saffron Risotto
by Aparna Khanolkar
The holidays are upon us again. Everyone is busy planning trips, meals and celebrations. Food, of course is a big feature of the holidays. Besides gaining weight, over-taxing the digestive system should be a concern. A tried digestive system will create stagnation and accumulate toxins in the body. Sure, we all crave hearty food during winter months, but choose warm, nourishing foods over heavy, fattening foods.
If you have the fortune of living in climates where you enjoy year-round farmers market, shop for fresh organic, seasonal produce. Bring home a good balance of colors and textures for your holiday meals. I have included a recipe below for a rich and deeply aromatic saffron risotto. Saffron is the most expensive spice in the world…but not to worry, we are only using a few threads of it. Saffron has a warming quality and lends a deep golden color to any holiday feast. To nutritionally further enhance this dish, this recipe also calls for roasted butternut squash, which has a vibrant orange color and has ample amounts of vitamin A and C, along with iron and calcium.
This holiday season, enjoy cooking. Take time to connect with the food you are about to prepare. Cook with the intention of nourishing yourself and those that are dining with you. Savor the process and put your love into it. This holiday season eat not only for pleasure, but also for your health.
Recipe:
Warming Saffron Risotto with Butternut Squash
(Serves 4-6)
Ingredients:
5 cups vegetable stock
About 15 threads of saffron
3 1/2 tbsp butter plus _ tsp
1 medium yellow onion finely chopped
1 _ cups of Arborio rice
1 cup grated parmesan cheese
1 _ tsp salt
_ tsp black pepper
2 cups roasted butternut squash – mashed
Preparation:
Bring the vegetable stock to a boil. Reduce the heat and let it simmer. Add the saffron threads to the stock. This will allow it to infuse its color and flavor into the broth. In the meanwhile, melt the butter and add the onion and sauté on medium heat till it is soft. Add the rice and sauté till the grains swell. Now add a few ladles of stock at a time and stir over low heat till all the liquid is absorbed. Add the remaining stock and allow the rice to absorb all the liquid before adding more. Now add the mashed butternut squash and parmesan cheese and the rest of the butter. Heat through till the cheese and the butter melts. Serve immediately.
To Roast Butternut Squash:
2lb butternut squash
Roast Squash: Preheat oven to 450°F. Halve squash lengthwise and seed, cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50-60 minutes or until really soft. Cut flesh from the roasted butternut squash and mash with a fork. Discard skin.