This recipes is courtesy of Chef Renee Kelly of Renee Kelly’s at Caenen Castle.
Renee Kelly’s at Caenen Castle, is one of Kansas City’s most unique venues and is equipped to host any occasion or special event you may be planning. Renee Kelly’s is also open to the pubic on Sundays for brunch and Thursday evenings for “Thirsty Thursdays”. In addition Classically trained chef Renee Kelly offers cooking classes, catering, made to order meals and more. Read more about all Renee Kelly’s at Caenen Castle has to offer here.
Serves 4
Ingredients
1lbs. squash, butternut, peeled and large Dice
4 Tbs. olive oil
2 Tbs. garlic- minced
2 each onions finely chopped
1 lbs. risotto rice (Arborio)
5 C. vegetable broth
1 Tbs. parsley
2 Tbs. oregano, chopped
½ tsp. salt- kosher
¼ tsp. pepper black
1 tsp. lemon zest
¾ C. coconut milk, or soy milk, or hemp milk
Technique
Heat the oven to 400°F
Toss the squash in 1 Tbs. Olive oil and Roast until soft about 35-45 minutes
Heat the rest of the oil in a pan, on medium heat
Add the garlic, and onions and sweat until tender, about 2 minutes
Add the rice and cook for 4 minutes, coating all the grains with the oil
Add 1/2 the Vegetable Broth and bring to a simmer, cover the rice
and cook for 10 minutes
Uncover the rice and add the remaining broth a little at a time stirring constantly this takes about 20 minutes.
Add the coconut milk after all the vegetable broth, stirring constantly.
Once the rice is aldente, add the parsley, oregano, fold in the roasted squash
and season with salt, pepper and lemon zest.