Another recipe

[rkold]

So let's see my happy thing for today, my husband spent some time finding programs to help me solve my problem with my laptop dropping it's signal and it might now be fixed or at least now I have new diagnostic tools to look at the situation! This is very happy.

I also spent some time and actually wrote down my favorite butternut squash risotto recipe so I can share it. It is loosely based off a recipe in The Complete Italian Vegetarian Cookbook by Jack Bishop, but simplified and changed because their recipe just takes too damn long and I like this version more >>;

This recipe serves 2 hungry people if they're not eating anything else for dinner or 4 if serving other things.



In a medium pot non stick pot (I use the new Cuisinart Green and it is just lovely)
1 1/4 cups of peeled Butternut Squash chunks
1 cup of vegetable broth
1 cup of water

Cook on medium heat about 15-20 minutes until the squash is tender. Using a slotted ladle put the squash chunks in a separate bowl and pour the liquid into a measuring cup (It's ok if there are still a few chunks left in the liquid, it is soon going back in the pot) Add enough water to the measuring cup so that it is 2 cups of liquid.

In the same pot you cooked the squash in add:
1 Tablespoon of olive oil

Heat it over medium heat for about a minute, coating the bottom of the pot, then add:

1/2 cup of chopped onion
2 large cloves of garlic minced (or 3 medium sized ones)
1 cup of aborio rice (the traditional rice used for risotto, you might be able to use regular rice but I always use aborio)

Stirring frequently so nothing burns, saute the above in the olive oil for 3-5 minutes. Add the 2 cups of liquid and the squash and stir together. Then add:

1/2 teaspoon of dried Basil
1/2 teaspoon of dried Oregnano
4-5 crumbled leaves of Sage

Stir again and when the mixture comes to a light boil, turn down the heat to low and cover. Check the liquid level after about 10-15 minutes. When most of the liquid appears gone add:

1/2 cup of vegetable stock
1/2 cup of water

And stir and cover and check on the risotto in another 10-15 minutes. The liquid should mostly be gone but it should still have a little left and the rice should look cooked. Remove from pot and place in serving bowl. Add:

1 tablespoon of butter
salt and pepper to taste
1/8 to 1/4 cup of freshly grated parmesan

Stir together, and then add another 1/8-1/4 cup of freshly grated parmesan before serving.

Enjoy!

I try to always have the chopped squash on hand, it makes the recipe take only around 40-50 minutes, much of that time you can do other things.

Comments

[chocolate_chip.livejournal.com]

That sounds incredibly delicious.

[rkold.livejournal.com]

It so is! If you want to worry about the squash I could even try to bring you a small box of the aborio rice so we could make something similar in Japan. The nice thing is you only need one burner for it and it doesn't take up a lot of kitchen space. :D

[mec]

Mmm, this sounds rather nice. I adore butternut squash. ^_^ Thanks for sharing, I am saving this to try at some point. Mum thinks it sounds nice too!

[rkold.livejournal.com]

I think it is incredibly yummy and tastes much richer than it actually is.

I'm trying to make a concerted effort to write down recipes and amounts while I cook so I can share later. :D I've been making this recipe a lot since the ingredients are rather easy to come by.

[spazzygirl19.livejournal.com]

Wow - that sounds *really* delicious & easy! Yes, thanks for sharing!

Hint: to 'cheat' - if you have a Trader Joe's near you, they sell peeled & cubed butternut squash (that is essentially already cooked) in a bag in the veggie section.

[rkold.livejournal.com]

I have a ton of butternut squash from my CSA and I want to go through all of that before I worry about buying some. >>;;

I think I have two large squash left as well as some other squashes to go through, I'm thinking of making an acorn squash soup as I am all out of sunchokes. lol