butternut squash risotto

In an effort to kick ennui in you know where, I have decided to try out a new recipe each week.  Tonight, I made butternut squash risotto to compliment salmon & a green salad.  It's so yummy and creamy, despite there being no cream. Definitely a recipe I will make again as a festive side dish.

 The recipe called for parsley, but I'm not particularly fond of it, so I left it out, seemed just fine to me! I also roasted the squash today during my lunch break, to help cut down prep time this evening. I also roasted the squash at 450 instead of 400  Enjoy

Squash Risotto

from Bowl Food, Kay Scarlett

Serves 4-6

1 1/4 lbs. squash, cut into 1/2-inch cubes

3 Tablespoons olive oil

2 cups vegetable stock

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

2 cups arborio rice

1/2 cup white wine

2 tablespoons butter

1/3 cup grated Parmesan

3 tablespoons finely chopped fresh Italian parsley

Preheat the oven to 400*F.  Toss the cubes of squash in 2 tablespoons of the oil, place in a baking dish, and roast for 30 minutes or until tender and golden.  Turn the squash pieces halfway through the cooking time.

Heat the stock and 3 cups of water in a saucepan, cover, and keep at a low simmer.

Heat the remaining oil in a large saucepan and cook the onion, garlic, and rosemary, stirring, over low heat for 5 minutes or until the onion is cooked but not browned.  Add the rice and stir to coat.  Stir in the wine for 2-3 minutes or until absorbed.

Add 1/2 cup stock, stirring constantly over medium heat until all the liquid is absorbed.  Continue adding the stock 1/2 cup at a time, stirring constantly for 20 minutes, or until all the stock is absorbed and the rice is tender and creamy.  Season to taste with salt and black pepper and stir in the squash, butter, Parmesan, and parsley.  Serve immediately.

Sorry there is no picture this week...Hopefully next week!