"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
Dice the squash into small chunks.
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Drizzle olive oil and baking pan and on diced squash. Cover with aluminum foil and bake at 400 degrees for 15 minutes.
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At this point the oven does the work and you can concentrate on your risotto.
Drizzle 1 tbsp olive oil in medium heat pan and saute with onion and garlic until soft.
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Add white wine and saute for several minutes. Add broth 1/2 cup at a time, continue cooking and allow rice to absorb until al dente.
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After squash cools, remove seeds from squash and peel off outer skin.
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Place diced squash, diced apples and chicken broth in medium saucepan and boil for 10-15 minutes until softened. Blend in mixer until smooth.
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Mix squash in with risotto and finish cooking for 4-5 minutes.
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Serve immediately. Top with sauteed asparagus or sliced roasted chicken.
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