after a busy day at work.
when I found already diced butternut squash at Costco.
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!
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.
- 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.
- 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