I came across a recipe the other day and it was one that I fell in love with. As soon as I tasted it, I knew I would be making it again. I don't find too many recipes where I feel this way, so I felt compelled to share it in this post. Here goes...
Butternut Squash Risotto. I've never attempted risotto before, never mind how I even learned how to handle a butternut squash. I opted for fresh because they were on sale at 79 cents a pound. So I bought one that was just under two pounds. I will copy the recipe I followed here, but please note I did make some alterations, however the alterations were strictly because I just didn't have enough ingredients.
Ingredients:
- 7 Tbs. unsalted butter
- 2 Tbs. minced fresh sage
- 6 cups vegetable or chicken stock (Used 4 cups, I didn't have enough)
- 2 cups butternut squash puree
- 2 Tbs. olive oil
- 2/3 cup caramelized onions (Used 1 large onion)
- 2 cups Arborio rice
- 1 tsp. minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese (Used a little less as I ran out)
- Salt and freshly ground pepper, to taste
Directions:
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.
I wish I took a picture of the finished dish. To be honest, it didn't look all that pretty, but looks were deceiving, and it was delicious! I've been eating it for 3 days and I still have way too much! I would definitely cut this recipe in half next time, or make this the way it is for a holiday party. Wholesome, comfort food is what this is for me. I would even try substituting the butternut squash for pumpkin and maybe add some nutmeg or all spice seasoning.
Have you attempted a dish you wouldn't dream yourself making? Did you surprise yourself like I did?
