I've been wanting to make risotto for a long time, but with life being the way that it is and running in a hundred directions, I just never got around to it. (Can't we all relate to this?!?) Since it was my night to cook, it seemed like the perfect opportunity to try it out. Well...that... and my mom suggested that I make it. ;)
In all honesty, I was a bit apprehensive about making it. I mean, hello??? What was I going to do if I messed it up and it turned into a big pile of mush? Or if it didn't cook all the way through and was like eating......something reeeaallllyyyy nasty? I guess there's always frozen pizza! (Which we didn't have, so I'm kind of glad that it all worked out!) Anyway, I set out to prep my ingredients, ready my pot and pan, and get going.
It took me a while to get everything prepped. I guess it took so long because the butternut squash had to be peeled, seeded, and cubed? The recipe says 10 minutes of prep time....I don't think so! Maybe if you're a professional chef. Amateur chef: add 10 minutes. Mediocre chef: add 25. the reheating-kind of chef: I am thinking about you and your ambition! You are braver than I ever was at your stage!!
It's vital to prep everything for this recipe before you even think about starting. Ya here me?? V-I-T-A-L! If not.....let's just say you could end up curled in a ball rocking back and forth like an insane person. Or sprawled out on the floor in a puddle of tears like Julie in the movie Julie & Julia. Just so you know, I am in no way speaking from personal experience...uh huh. Moving on.
As soon as I got into a good rhythm (add broth, stir. add more broth, stir), it was super easy! Risotto is time consuming and something that cannot be rushed, so be prepared to stand at the stove for a good 30-40 minutes. I turned up the music and went into my own little world! For me, cooking is a great way to escape the events of the day, get inspired, try new things, and eat great food! Amen! :)
The dish was a hit, once again, at our table that night, and my mission was complete. I have finally conquered my fear of risotto, and boy am I glad!!
I'm posting my first EVER recipe for this post! So, I want you to be ambitious and try this one out tonight!!! You won't be sorry!!!
Happy eating,
~HB~ Butternut Squash Risotto Recipe
- 10 minutes
- 40 minutes
Ingredients
- 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives or garlic chives
- Salt
Method
1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Yield: Serves 4 to 6.
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