Tuesday, February 7, 2012

Butternut Squash Risoto

Last night was another round of Pinterest cooking. I am really enjoying this because A: it's food and B: it's therapeutic to enjoy the simple socializing with my sister and/or friends while cooking.

Our main entree: Butternut Squash Risoto

Let me start off by saying that I've never eaten anything with squash in it & I had no intentions to. I also had no idea what a scallion was. Until the last year, I've not really been one to "branch out" foodwise. BUT, I really liked this dish so if your hesitant over a little squash - don't be. Give it an adventure bite.

You'll need:

  • small butternut squash (& a chainsaw) Why a chainsaw? Because it's really hard to peel a squash. We actually broke the peeler trying. The peeler that my sister had to leave and go buy. It was a cheapie peeler though...
  • 2 tablespoons butter
  • 3 green onions, chopped
  • 1-2 scallions, sliced
  • 1 cup Arborio (risoto) rice
  • 1/3 cup dry white wine
  • 32 oz chicken stock/broth
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
So you want to peel & cube your squash and chop your veggies. Note: After the broken peeler & failed attempts with a knife, we decided to cut it up & then cube the inside.

 Yes, I do realize that the bottle is mostly empty. ;)


In a saucepan, bring your squash & chicken broth to a boil & allow to cook until squash is tender. (About 12-15 minutes for us)


In another saucepan, add butter & sliced scallions & cook until tender. Add your rice & allow to cook slighty (it will be shiny) & the onions to brown on the edges. (5-7 minutes)


Pour the white wine into the rice and constantly stir until absorbed and then repeat this step with 1/4 of the chicken stock at a time. (Wine, stir until absbored. 1/4 chicken stock, stir until absorbed, 1/4 chicken stock, stir until absorbed, 1/4 chicken stock, stir until absorbed, 1/4 chicken stock, stir until creamy)


You could probably mix in your squash & green onions whenever but we sister didn't until the last step.

You should end up with a nice creamy rice & can now salt/pepper to taste & top with Parmesan cheese.


Was it good? Yes. Very good actually. Would we make it again? Probably not. Rissoto is a complicated riceWe made about double the recipe so it took about 1.5 hours from start to finish. This recipe would be great to for special occasions or at home dates but not for everyday dinner.

We also made some Cauliflower Poppers while we waited. (Tasty, healthy, salty snack)
Plus, we kinda made last week's Cheesecake Stuffed Strawberries again. (Give us a break...they're amazing.)


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