Butternut Squash Risotto

It seems like forever since I have posted a recipe.
And the lame excuse I have for you guys is that for the past couple of weeks by the time I was getting home from work it was dark out and I didn't have any natural light for taking pictures of my dishes. BUT thanks to Daylight Savings Time, I now have more time to cook and take pictures of my creation because the sun is out longer :)
Told you it was a lame excuse.
ButterNut Squash Risotto ::Gluten Free::

I absolutely fell in love with the Butternut Risotto at Raglan Road a couple weeks ago so it was only fitting that I try to recreate it myself. It definitely wasn't the same but it sure was still pretty tasty for this amateur chef.

ButterNut Squash Risotto

Ingredients 
2 cups butternut squash, cubed
2 tablespoons extra virgin olive oil
1 shallot, minced
1 cup arborio rice
5-6 cups vegetable broth
⅓ cup dry white wine (optional)
1 can small white beans or 1.5 cups cooked beans
sea salt and pepper to taste
¼ cup parmesan cheese (optional)

I did not use white wine and as I was cooking I realized I forgot the shallot. 
I think the shallot would have given it much more flavor.



Instructions
Pour a few inches of water into a sauce pan and bring to a boil. Add cubed butternut squash, cover and steam until tender. Drain and mash using a fork or potato masher.

    Meanwhile, drizzle olive oil in a large skillet. Over medium-high heat sauté shallot until fragrant. Add rice and sauté (continuously stirring!) for an additional 5 minutes or until the shallot starts to lightly brown.

      If using wine, add and stir until evaporated. Lower heat and add the broth one cup at a time, stirring occasionally until liquid is absorbed by the rice. Add mashed butternut squash and white beans with the remainder of the broth. Cook until rice is tender and risotto is creamy. Season with sea salt and pepper. If using cheese, stir in before serving. Top with fresh parsley and enjoy!

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