Sunday, October 3, 2010

Butternut Sage Risotto

So tonight I made the 2nd risotto that I have ever made in my entire life and for the 2nd time it turned out delicious! I think risotto seems intimidating because you can usually get it at fancy pants restaurants, but it's really not that hard. Maybe recipes for us common folk have been dumbed down, who knows. But if they have, I don't care because I love risotto!

So I loosely used this recipe from Martha Stewart, Suzie homemaker extraordinaire.

What I used:
  • 3/4 c. arborio rice
  • 2 c. vegetable broth
  • 1 c. water
  • 1 tbsp butter
  • 1/8 c. chopped sage
  • 1/3 c. grated Parmesan
  • 1 tbsp dried oregano
  • 1 tbsp sour cream
  • And the star of the show .... 1/2 a butternut squash! (about 1 1/2 c. cubed)
So first you have to peel your butternut squash. This is rather annoying and I felt like I was going to slice off half my finger about 3 times during this process.


Do as best you can then cut off the ends. I then finished the peeling job, and sliced the squash in half, then scooped out the guts.



Cut your squash into cubes, the size doesn't really matter as long as they are pretty uniform so they cook evenly. The cubes will look like mango but I assure you will not taste like mango.


Put butter in the pan and then add your squash.




Saute your squash for a few minutes to get it slightly softened. Add your rice, stir to kind of coat it in butter and to mix it up with the squash, then add 1/2 a cup of water, or white wine if you have this kind of thing on hand.


Meanwhile you should have your stock + 1/2 c. of water on low heat. After the initial fluid is absorbed/evaporated, continue to add fluid until it is all absorbed and the rice is al dente. Add oregano and chopped sage near the end, then add 1 tbsp sour cream and Parmesan cheese at the end before serving.

Your finished product should have soft, slightly al dente squash and rice. It should be creamy and slightly rich aka DELICIOUS.


This was my first time cooking butternut squash and so far I really like it! I am going to use the other half to roast it with a brown butter glaze. Yummo!



    2 comments:

    1. This looks so deliciuos. I'm going to buy a butternut squash this week!

      ReplyDelete
    2. I'm super excited to try this recipe! THanks for posting it!
      Dawn

      ReplyDelete