Butternut Squash Risotto

Have I mentioned how much I love Butternut Squash?  I don't know if mom ever did anything other than roasting it with a stick of butter and several spoons of brown sugar in the middle or not, (and why would she with four picky brats that would have probably turned up their noses), but it started my love affair with squash. I really, really,really like it and it keeps getting better with every new recipe I try.  I can't stop making things with it.  I already have another recipe to post next week! 

Back to our subject dish: butternut squash risotto.  I had a recipe saved to make, but when I looked at the recipe, I decided I wanted something simpler to make and went searching my favorite blogs to find a new one.  I landed on Simply Recipes site and found exactly what I was looking for. A few key ingredients and an hour later, I was in heaven.  I only made some minor changes/ substitutions to the recipe like using shallots instead of onion.  It was really good and was my lunch for the rest of the week and good every single time.  I gave some to my coworker and she also went into fits over its amazingness.  If you have an hour to an hour an a half some evening or are hosting a dinner party, go with this recipe.  You will not regret it!   



Butternut Squash Risotto
(4 to 6 servings)

• 6 cups chicken broth (I used the cubes to make the broth)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 2 shallots, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice if needed)
• 1 cup dry cooking white wine
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives 
• Salt

1. Heat broth in medium sized saucepan and keep warm over low heat. 
2. Melt 4 Tbsp of butter in a large saucepan; add shallots and butternut squash. Cook over medium heat until shallot is translucent, about 5 minutes.
3. Add rice to shallots and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. 
4. 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.
5. 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. 
6. Serve with remaining grated Parmesan.

Enjoy! 

Zucchini & Pea Risotto

 Sunday's are excellent for spending some time cooking dinner.  I try to make something that takes more than 20 minutes once a week and Sunday is normally the only day that I have the time or patience to do so.  Yesterday started a bit slow after celebrating the end of the world not happening, but I had been wanting to make this Spring Risotto with Peas and Zucchini since before I hurt my elbow from my Great Food Fast cookbook.  

 

Zucchini has started to be a staple in my kitchen.  There are so many wonderful things to make with it.  This was no exception, it was so good, even tonight as a leftover. I'm sure I've said it before, but I am picky about my leftovers, so you know it was good.  I only made a few modification to the original recipe part due to what was in the kitchen. It also took more than 30 minutes to get all the broth added.

 

Ingredients

• 16 oz. chicken broth
• 3 tablespoons butter
• 2 smallish medium zucchini cut into 1/2-inch cubes
• 3 cloves of garlic chopped- divide in half
• Coarse salt and ground pepper
• 1/2 cup finely chopped red onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen peas, thawed
• 1/3 cup grated paramsan cheese
• 1/3 cup grated asiago cheese

Directions

1. Heat broth and 2 1/4 cups water; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini and half of garlic; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
   
2. Reduce heat to medium-low. Add onion and remaining garlic; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
   
3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender.
   
4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and cheeses. Serve, topped with more cheese.
   
   Enjoy!