Butternut Squash Risotto
I’m feeling surprisingly ready for BlogHer Food ’09. I didn’t expect it to be this way. Really, I thought I’d be running around like crazy until the absolute last minute possible. But, I’ve actually gotten everything done. Even the laundry. I’m really grateful that things went so smoothly. Considering two big factors: the stomach flu gracing our home this week and that my flight to SF departs at 6:30 am Friday morning, the whole preparation experience could have been less than pleasant. Logan is all better, I am packed, writing deadlines have been met (early), the house is clean, and no one else ever got sick. I am almost wondering if I’ve missed something. It all just turned out way too easy!
I definitely haven’t missed delicious food this week. Between Elise’s Veggie Tacos, a new recipe I put together for Craft, and this delicious Butternut Squash Risotto, the necessity for food was surely met. In fact, I had food on the brain so bad that I really, truly told Eric I had “called in all the recipes to Walgreen’s.” Recipes? Scratch that. I meant prescriptions. Need to fill your prescription for fantastic comfort food? Check out this hearty recipe for Butternut Squash Risotto. Use it as a side or a main dish. And big thanks to Whining and Dining for sending the recipe my way.
Hope you all have a fantastic weekend. I know I will! BlogHer Food ’09 report next week.
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 12-ounce canned butternut squash puree
- Dash nutmeg
- Salt and pepper
- 1 cup grated parmigiano–reggiano cheese
- 2 tablespoons butter, cut into small pieces
- Heaping teaspoon of fresh thyme leaves
- Parsley for garnish
- In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
- In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
- Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes.
- During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt, and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the parsley.
adapted from Rachel Ray
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 233Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 626mgCarbohydrates 21gFiber 2gSugar 2gProtein 6g