06 October 2011

Recipe: Butternut Squash Risotto

Eat some risotto,
that's our motto,
don't forget the photo,
Eat some risotto!

Butternut Squash Risotto

Butternut Squash Risotto
Serves 4


1 Butternut Squash
5-6 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
4 shallots
2 cups arborio rice
1/2 cup white wine
a little nutmeg
a little rosemary
grated parmesan (more than a little!)

Cut the squash in half the long way, then in half the long way again to get four pieces. Put them in 13x9 pan and pour a little juice over them (apple or orange, whatever you have). I also sprinkle them with cinnamon. Cover the pan with aluminum foil and bake in a 400 degree oven for about 40 minutes, depending on how big your squash pieces are. I like this part because it makes the house smell all warm and squashy.

When the squashy is done, scoop it out of the peels. You can smash it with a potato masher if you want. We like ours either way, but I tend towards the non-mashed version because I am usually trying to complete this all in the time it takes to watch Mickey Mouse Clubhouse and so am dashing around the kitchen with ingredients balanced on my head a la Rachel Ray. Actually now that I think of it, I have several times used canned pumpkin to speed up the process. Still delicious.

Heat up the butter and olive oil in a large-ish heavy pan. Also, in a separate pan, bring the stock to a simmer. In the butter and oil, sauté the shallots for a couple minutes, then add the rice and cook for 5 minutes, but don't let it brown. Add the wine.  Cook, stirring, adding ladle-fulls of stock and scoops of squash until the rice is soft and firm. This should take about 20 minutes. Add in the nutmeg and rosemary, a big scoop of parmesan, and a tablespoon or so more butter. You can hold this for a bit on the stove with the lid on if you remember to turn off the heat while you go change Señorita Poopypants. Oops.

Will they eat it?

Short answer: lukewarm yes

Supper time

Analysis: They were by far the most excited about the edamame, one of their favorite vegetables, although they managed to eat a small helping each of the risotto. Which was fine because then there is MORE RISOTTO FOR ME. We had actually not had the edamame in the shells in eons (it came in the CSA box), I always buy the shelled because I figure it is easier for the kids. But apparently I was totally unawares of what makes an exciting vegetable. I will now share that with you in case it helps you out at all. It is a trash bowl. A trash bowl! For your shells!

Apparently trash bowls are the new dip.

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