butternut squash and spinach risotto.

You'll have to excuse the gross picture above, I couldn't get an attractive shot of this risotto. You can check out the nice picture of beautiful roasted squash below to make up for it. Nonetheless, it was probably the best thing I've cooked/eaten in a while (ah, college..) and was definitely a welcome comfort food and got me thinking about autumn.



I think one of the few times that I am truly happy is when I'm sauteeing onions and garlic in olive oil with a glass of wine nearby. Oh, you say that most people's idea of relaxing doesn't involve standing over a hot stove? So weird.

I adapted the recipe from this recipe here. I'll reprint with the changes I made included.


Butternut squash risotto

3-4 cups vegetable broth (I used Rapunzel vegetable boullion and added smoked paprika)
1 small butternut squash
a couple handfuls of washed baby spinach
some olive oil
about a tablespoon of butter
1 medium onion, diced
1 small shallot, diced
salt and pepper
1 cup Arborio rice
1/4 cup dry white wine
a handful of finely grated parmesan cheese
nutmeg (freshly grated if possible)

Halve the squash lengthwise and cut into rings. Arrange on a cookie sheet and season with salt. Roast in a 450 degree oven until soft and golden brown, about 40-50 minutes. When it's cooled a bit, remove the skin and cut into small cubes.

Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.

In a large frying pan (one with high sides would work nicely) saute onion and shallot until glassy. Add the rice and stir, allowing the rice to toast and become translucent. Throw in a splash of white wine.

Add a small amount of the cubed squash and stir until a puree forms, then add about a cup of stock. Stir continuously, and add more broth in small increments (about half a cup or so) as the rice absorbs the broth. You want most of the broth to be absorbed before you add more stock.

When you are down to the last few ladles full of broth, throw in a large handful of parmesan, the cubed squash (you want to have chunks in the finished risotto) and stir in more broth. Add spinach just before all the broth is absorbed. Season with salt and pepper, nutmeg, and remove from heat when the last of the broth is absorbed.

Serve with more freshly grated parmesan.