For the 4th week of Meatless Monday in 2013, I thought I’d try a new butternut squash recipe. This time I am going to try the dreaded risotto (anyone watch Top Chef???). I’ve never cooked with risotto before, but I love ordering it in restaurants. I bought a butternut squash from Trader Joe’s and thought I would give this Pioneer Woman recipe a try. I’m not so great at reading directions so I used 3 tablespoons of butter to cook the butternut squash and I missed the part about pre-heating the stock so there was a scramble for that. I also ran out of black pepper so had to substitute white pepper. It was quite the evening. The risotto turned out pretty well, but it was a bit dry when they were reheated as leftovers. Apparently Mario Batali recommends making balls with the leftovers.
*Apologies, photos for this post did not turn out so well. I need to start using our new fancy camera.
Butternut Squash Risotto
- 1 Butternut Squash, Peeled, Seeded, And Diced.
- 3 Tablespoons Butter
- 1/4 teaspoon Chili Powder
- 1/2 whole Diced Onion
- 2 cups Arborio Rice
- 6 cups Vegetable
- Salt And Pepper, to taste
- 1/8 teaspoon Turmeric
- 1/2 cup Parmesan Shavings (more For Serving)
Heat 3 tablespoons of butter in a large skillet over high heat. Add the butternut squash when the skillet is hot and the butter has melted. Sprinkle some salt and pepper and cook until the outside is brown. Put the squash on a plate and set aside.
Heat chicken broth in a saucepan over low heat and keep warm. Add 2 tablespoons of butter to the large skillet and add onion. Cook until translucent and add in Arborio rice. Add one cup of the broth into the skillet, once it gets soaked in add another cup. Continue adding the broth until the rice is soft but with a tiny bit of crunch left. Salt and pepper to taste. Stir in the Parmesan shavings, and add more when you serve! Enjoy!