{"id":7091,"date":"2010-10-06T09:00:29","date_gmt":"2010-10-06T13:00:29","guid":{"rendered":"http:\/\/www.nybg.org\/wordpress\/?p=7091"},"modified":"2010-10-08T10:04:25","modified_gmt":"2010-10-08T14:04:25","slug":"lidia-bastianich-at-the-garden%e2%80%99s-kitchen-saturday","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2010\/10\/exhibit-news\/lidia-bastianich-at-the-garden%e2%80%99s-kitchen-saturday\/","title":{"rendered":"Lidia Bastianich at Garden’s Conservatory Kitchen Sunday"},"content":{"rendered":"

Celebrity Chef Prepares Italian Dishes, Signs Books\u00a0Columbus Day Weekend <\/strong><\/p>\n

Get Your Tickets<\/a>
\n\"\"<\/a>
\nRisotto with Winter Squash and Shrimp<\/strong>
\nRisotto alla Zucca e Gamberi<\/em>
\nBy Lidia Bastianich, chef, acclaimed cookbook author, and restaurateur<\/p>\n

Makes 6 generous servings<\/em><\/p>\n

Ingredients<\/strong>
\n1 pound small shrimp (about 35\u201340 per pound)
\n1 pound butternut squash or pumpkin, peeled, seeded and cut into 1\/4 inch cubes
\n3 tablespoons extra virgin olive oil
\n1 cup minced onions
\n2 tablespoons minced shallots
\n2 cups Arborio or Carnaroli rice
\n\u00bd cup dry white wine
\n6 \u00bd cups hot vegetable stock or water
\n1\/2 teaspoon salt, or as needed
\n1\/2 cup chopped scallions, greens included (about 6), plus additional garnish if desired
\nPinch of ground nutmeg, preferably freshly grated
\n\u00bd cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
\n2 tablespoons unsalted butter, cut into bits
\nFreshly ground black pepper
\n
\nInstructions<\/strong><\/p>\n