If you are like me, you don’t always want to serve your family the same things, over and over. Especially with such a food-centric holiday like Thanksgiving. I mean, it’s all about counting your blessings – being able to afford food, have shelter and be loved by your family – so we should all enjoy a large meal in our cozy home surrounded by our loved ones. And although we can’t get rid of the turkey (that would be terrible!) we can swap out our side dishes once in a while. This year I will make butternut squash risotto. It is such a delicious and creamy dish. Satisfying and flavorful, this dish truly showcases one of Fall’s best bounties, squash!
You will need:
1 butternut squash, peeled and cubed
1 C. arborio rice
1 clove of garlic, peeled
1 Tbsp. butter
1/4 C. dry white wine (and an additional glass for drinking while you stir!)
5 C. chicken broth, warmed
1/4 C. grated Parmesan cheese
In a medium sized pot, melt the butter over medium heat. Add the garlic clove to flavor the butter as it melts. Toss in the butternut squash and cook for 5 minutes. Remove the garlic clove. Pour in the rice and lightly toast. Add the white wine and allow the rice to absorb it – about 5 minutes – stirring constantly. Then add 2 C. of the chicken broth and stir. Continue to stir until most of the broth is absorbed. Once the broth is absorbed, add more, one cup at a time, stirring constantly, until rice is cooked al dente and squash is cooked through. The risotto should have a creamy texture to it and not be sticky or gummy. Remove from the heat and gently fold in the Parmesan cheese. Enjoy immediately!
I know that there is a lot of stirring involved in making risotto. You can’t over-stir it. I promise. What you can do is walk away for too long and then all of the broth gets absorbed and you end up burning it. Or you add too much liquid. Add a little liquid at a time and make yourself comfortable. I highly recommend enjoying a glass of good wine while you stir!
