November 22, 2011

Butternut Squash Risotto

Our fridge is nearly empty, which is perfect because we're leaving at 8am tomorrow.  Amazingly, I was able to use nearly everything from our recent CSA box, however somehow we ended up with 3 open bottles of wine in the fridge.  One of which was white, so tonight I made butternut squash risotto for dinner.

I made just a couple minor changes to a recipe from Simply Recipes, cutting the squash larger than called for and using dried chives.  This is definitely one of our favorite recipes!



Printer-Friendly Recipe
6-8 cups vegetable broth
5 tablespoons butter, divided
1 small onion, finely chopped
2 cups butternut squash, peeled and chopped
2 cups arborio rice
1 cup dry white wine (I used Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
1 tablespoon dried chives
salt and pepper
 
The chef at one of the cooking classes I recently attended stressed how important it is to add hot stock when making risotto and using a wide pan.  In the past, I haven't heated my stock thinking it couldn't be that important, but I have to admit that tonight's risotto was very creamy...perhaps hot stock does help?

1 comment:

  1. ooooh this is really good. I made a similar dish last week and it was delicious. Except, I puréed the squash before adding it to the risotto.

    ReplyDelete