Seared Steak with Butternut Squash Risotto & Parmesan

Name: Seared Steak with Butternut Squash Risotto & Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 2 cups chicken stock.; 8 oz butternut squash; 1 clove garlic; 5 sprigs thyme, divided; 3 ounces baby spinach; 1 1/2 TBS unsalted butter, divided; 3/4 cup Arborio rice; 1/3 cup white wine; 1 ounce shaved Parmesan cheese, divided; 2 steaks; olive oil; kosher salt; black pepper; 8" pot, two 1 with lid; 10" medium pan

6 steps

Prep:30minCook:30min

Peak-season butternut squash gives tonight's risotto its gorgeous color and extra creamy texture. We sauté the squash with the Arborio rice, then mash it in the same pot so it melds with the grains as they simmer. Your dinner date can stir the spinach, Parmesan, and butter into the finished risotto and strip thyme leaves for garnishing the sliced steak on top.

Updated at: Wed, 16 Aug 2023 17:10:03 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories981.7 kcal (49%)

Total Fat31 g (44%)

Carbs82.3 g (32%)

Sugars6 g (7%)

Protein86.5 g (173%)

Sodium1192.6 mg (60%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupschicken stock

8 ozbutternut squash

1clove garlic

5 sprigsthyme

divided

3 ouncesbaby spinach

1.5 TBSunsalted butter

divided

¾ cuparborio rice

⅓ cupwhite wine

1 ounceParmesan cheese

shaved, divided

2steaks

You'll need:

10 "pan

Instructions

Stock

Step 1

Heat stock to a boil, then remove from heat and cover to keep warm until Step 4.

Prep Ingredients

Step 2

While stock warms, rinse all produce. Cut butternut squash cubes to 'la-inch pieces, if needed. Thinly slice garlic. Set half of whole thyme sprigs aside for searing steaks. Strip leaves of remaining thyme sprigs, discarding stems—this is a great task for your dinner date—then mince. Pat spinach dry with paper towel.

Sauté squash and toast rice

Step 3

Heat 1 TBS butter in a separate medium pot over medium-high heat. When butter is foamy, add squash and garlic; sauté, stirring, until beginning to soften, 2—3 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2—3 minutes. Reduce heat to medium, add white wine and % teaspoon salt, and simmer until liquid is mostly absorbed, 1—2 minutes.

Simmer squash risotto

Step 4

Add warmed stock to pot with rice. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally and mashing squash with a spoon, until liquid is mostly absorbed, and rice is tender, 18—22 minutes (move on to Step 5, but don't forget to come back!). Then, stir in spinach, remaining butter, half of Parmesan, % teaspoon salt, and pepper as desired to combine (your date can do this part). Remove pot from heat.

Sear Steaks (or find AFCB recipe)

Step 5

While risotto simmers, pat steaks dry with paper towel and season all over with h teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and whole thyme sprigs to pan and sear until steaks are browned and medium rare, 3—5 minutes per side. Remove pan from heat and remove and discard whole thyme sprigs. Transfer steaks to a plate and set aside to rest, 5 minutes

Plate steak and squash risotto

Step 6

Cut steaks against the grain into %-inch slices (see recipe tip). Divide butternut squash risotto between serving plates. Top with sliced steak. Garnish with minced thyme, remaining Parmesan, and pepper as desired.