|Thanks for the picture, Williams-Sonoma. Feel free to use one of mine. Please?|
You may be wearing your flannel pj's, drinking hot chocolate and watching leaves fall like rain outside, but until you've had roasted butternut squash risotto, you haven't really celebrated fall. Dramatic, I know, but I love the stuff. Let's continue celebrating fabulous fall, shall we? My risotto recipe makes enough for about 4 people. And remember, leftovers are your friend, and this risotto might just be your best friend.
This picture's just to inspire you. Because cutting up a butternut squash is not for the faint of heart (or dull of knife), so you're going to need all your courage. Deep breath, here we go...
If you somehow manage to resist eating all of the butternut squash, let's get going on the risotto. (The best way to be sure you actually do complete this recipe is to, of course, roast the squash at the same time you're making the risotto. I believe it's what people refer to as "multitasking.") Chop one onion and three cloves of garlic. Put 4 cups of low-sodium chicken stock in a saucepan and simmer on low.
(This is what it will look like.)
and stir, stir, stir, adding more stock as needed when the rice absorbs most of it. It will take a little less than 20 minutes in total, until the rice is al dente, which is fancy Italian lingo for good-n-done, but not soggy.
Enjoy this decadent taste of fall. The butternut squash puree gives it a sublime creaminess and the rosemary adds the perfect hint of earthiness. You'll love it, I promise. And coming soon, I'll share my pumpkin cupcakes with cream cheese frosting. Can you tell why fall is my favorite season?