Saturday, November 20, 2010

Butternut Squash Risotto - I love the Fall!

This is the best way to make butternut squash risotto. Instead of just mushy in the rice you have great caramelized pieces throughout. Great with some pork - we had a rack of ribs on hand and it was perfect!

Butternut Squash Risotto 4 servings

2 tablespoons butter
about 2 and 1/2 cups of bite sized cubes of peeled butternut squash
1 teaspoon brown sugar
1/2 onion chopped
couple tablespoons olive oil
couple slices bacon chopped
couple leaves of fresh sage chopped
1 cup arborio rice
splash of white wine
about 4 cups hot chicken broth
grated parmesan
toasted hazelnuts, chopped (optional - I didn't have them today but they make a nice addition)

In a non-stick skillet melt the butter and toss in the squash and brown covered about 10 min stirring occasionally. Add the sugar and toss until they are soft and caramelized about 5 more min. Set aside. In a large pan put in the olive oil and bacon and saute until browned then add the onions and cook until soft about 5 min. Add the rice and cook a couple min, then the wine and stir until absorbed. Add broth 1 cup at a time and stir (a lot!) until it is creamy and the rice is done. Mix in the cooked squash and stir carefully until it is warmed through. Top with parmesan and nuts.

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