"A food blog is not truly alive until the pictures call your name"
Risotto is one of those dishes I was always afraid of and the fear of it came from the silliest of places. I often watched "Hell's Kitchen" and one of the dishes that was always on the menu was a risotto. I can still hear Gordon Ramsay yelling something to the effect of "no you imbecile... its underdone!" I mean, if people who cook for a living can't make risotto, what makes me think I can?
My most recent vegetable I have fallen in love with (yes you can love a vegetable) is butternut squash. At first the relationship was awkward and hard - and I mean that literally. I would hack at it with my best knife and pour in sweat and pray not to cut off a finger. This was until the light bulb went off and realized that roasting it was the easiest way to soften it. I 100% recommend cutting butternut squash into a few sections and roasting. On to the recipe....
My most recent vegetable I have fallen in love with (yes you can love a vegetable) is butternut squash. At first the relationship was awkward and hard - and I mean that literally. I would hack at it with my best knife and pour in sweat and pray not to cut off a finger. This was until the light bulb went off and realized that roasting it was the easiest way to soften it. I 100% recommend cutting butternut squash into a few sections and roasting. On to the recipe....
Veggies for squash:
1 small butternut squash
1/2 an apple peeled and core (the apple adds natural sweetness)
1 small butternut squash
1/2 an apple peeled and core (the apple adds natural sweetness)

Ingredients to add to risotto:
1 tbsp olive oil
1/2 small onion
2 garlic cloves
3/4 cup arborio rice
1/2 cup white wine
2 1/2 cups chicken broth
1 tbsp olive oil
1/2 small onion
2 garlic cloves
3/4 cup arborio rice
1/2 cup white wine
2 1/2 cups chicken broth
At this point the oven does the work and you can concentrate on your risotto.