Wednesday, October 24, 2012

Butternut Squash Risotto

 
 
 
 
 
I love cooking but I am not too fond of prepping.
It was easier when I was in the Philippines where I had help.
I do have help now, my wonderful husband.
But I feel so guilty when I have to make him assist me in the kitchen
after a busy day at work.
To my surprise he is actually loving being in the kitchen and learning
how to cook.
He said (jokingly) he wants to start his own blog now too.
THE GREEN APRON!!!
LOL!!!!!
 
Green being the color of his Alma mater.
 
The only thing I don't like with cooking is prepping.
I especially dislike cutting onions, garlic, handling poultry, and cutting squash!
Ahhh, the struggles in cutting squash.
Why in the world are they so hard to cut?
 
So I was in heaven
when I found already diced butternut squash at Costco.
 
I've been wanting to make this Risotto for so long
but the thought of cutting squash keeps me from making it.
The last time I made this recipe
 was at Thanksgiving.
This is one of my winter comfort craving.
The smooth creamy texture,
the fragrant smell of rosemary and sage when sometimes added.
This is one sinful craving!
 
With this recipe,
I am able to camouflage the veggie with
the yummy creamy deliciousness of the risotto
by mashing the squash.
I have learned to hide the unwanted veggies on my dish
with my picky eaters.
I still add a few cubes of squash
to see if they would actually eat it,
and make them think that they actually got away
in not eating their squash
when they put it the squash on the side of their plates.
 
 

 
 
Ingredients:

 
5 cups butternut squash, cut in 1/2 inch cubes, divided to 4 & 1 cup(s)
3 tbsps butter, divided to 2 & 1 tbsp(s)
4 shallots, chopped
2 cups Arborio rice
1/2 cup dry white wine
6 cups Chicken or Vegetable Stock
salt and freshly ground pepper to taste
1/2 cup of freshly grated Parmigiano Regiano Cheese
1 tbsp finely chopped chives


 
 
Directions:
 
  • Steam squash in a separate pot for 10 - 15 minutes, or until tender.
  • Mash 4 cups of squash.
  • Set aside the remaining 1 cup of cubed, cooked squash.
  • In a saucepan, heat broth to simmer.
  • Over medium heat, in large heavy saucepan, melt 2 tbsp butter.
  • Add shallots and cook for 2 minutes.
  • Add rice, stir, let it toast for about 2 minutes.
  • Add dry white wine, and let it cook until the liquid is absorbed, stirring often.
  • Stir in 1 cup of hot broth and add the mashed squash.
  • Simmer in medium-low heat, continue to cook rice until tender but still al dente, adding a ladleful of broth at a time, stirring often for about 25 - 30 minutes.
  • Add salt and freshly ground pepper to taste.
  • Stir in remaining 1 tbsp butter and 1/2 cup of freshly grated Parmigiano Regiano cheese.
  • Serve hot, top with the remaining squash cubes and chopped chives.
 
 
 
Note:
 
  • You can also add 1 tbsp Rosemary or 1 tbsp minced Sage to add a lemony savory earthiness to your risotto.
  • My children love their risotto topped with crispy bacon or pancetta, just another indulgence added to make them eat.
  • For the right consistency of risotto, it should spread out very gently of its own accord in a bowl. If it doesn't, your risotto is too dry, just add a little more of the stock.
  • Serves 4 -6
 
 
 

 

12 comments:

  1. I'm with you on the cutting squash! I use the biggest knife available to me! this looks gorgeous though, you're luck you're husband likes to help!! This has intrigued me though, if I can bare the thought of cutting up a squash, I'm gonna make it!!

    ReplyDelete
    Replies
    1. Emma, I love fresh veggies from the farmers market but this is one veggie I am happy to just buy already cut from Costco. ;)

      Delete
  2. This looks delicious.
    You're photos are fabulous and you always make me crave for the food you post.
    You're so talented.

    ReplyDelete
  3. What gorgeous pics you took of the food. Looks insanely delicious!

    ReplyDelete
    Replies
    1. Thanks Kay Kim!
      Speaking of phots, you have fabulous photos as well.
      Love your blog, and welcome to the bloggers world.

      Delete
  4. I saw you comment over at angie's recipes and realized i had not seen you over at Feed Your Soul in a while. I love risotto and this is a great recipe. Check other blogger recipes on the Friday Five - http://chefpeterskitchen.blogspot.com/2012/10/the-friday-five-lunch.html

    ReplyDelete
    Replies
    1. Hi Peter! Thanks for stopping by.
      I'm off to your blog now. :)

      Delete
  5. This sounds so delicious! Lovely photos too :)

    ReplyDelete
    Replies
    1. I'm glad you stopped by.
      You have amazing photos and recipes as well.
      Nice to find another Midwestener bloggie friend.

      Delete
  6. This looks so delicious! Your photss get me every time you REALLY need to be a professonal photographer!!

    ReplyDelete
    Replies
    1. Hi Ash!
      You seriously need to try this recipe it's DELICIOUS!
      All I ate for 2 days. hahaha!
      I love taking photos, I would love to be a professional photographer
      but there are so many here in my neighborhood.
      It's ridiculous.

      Delete

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