Butternut Squash Risotto

Fall! Squash! Yum! It was a chilly day here in the blue ridge mountains so I thought we should tuck into some hearty dinner plans. I made up this funky fun butternut squash risotto dinner that I think you will dig.

1 butternut squash
Olive oil
1 Onion, chopped
1 garlic clove
Lundberg Risotto Butternut squash flavor (okay so you can’t find this no worries just find risotto and follow the package instructions and then add the other ingredients in this recipe at the end)
White wine (if you’re feeling special)
Veggie stock (I replaced the water in the Lundberg risotto recipe with veggie stock and also added a splash of white wine :))
small bunch of chives
Chunks of savory flavored cheese like a Wensleydale or Cotswold with onions and chives cheese from Trader Joes)

Kale if you want that as a side

First get that squash going cause it takes a while. I only used half the butternut squash I had because it was large and only two of us were eating. Peel and cube the squash (lightly salt and pepper if you wish here) put in preheated oven of around 300 degrees and bake for 30-40 minutes (until it is soft and you can stick a fork through the largest piece). While the squash is baking dice you onions, mushrooms and garlic and saute in a pan with olive oil and a bit of white wine for fun. set aside.

Follow the directions of your risotto. If you are using the Lundberg recipe you saute rice in 1/2 tsp. olive over medium heat for 2 minutes in a heavy 2 qt. saucepan. Add 2 cups (it says water I used veggie stock and a dash of white wine) 1/2 cup milk and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered until rice is tender. Add your onion, mushroom garlic and butternut squash items and mic together. Top with chopped chives and chunks of cheese.

A great side here is kale. Cook kale with the remaining 1 cup of veggie stock and cook covered 5 minutes in pan. Serve Risotto in a small bowl aside a plate of kale for a tasty fall dinner.photo 1 (19)


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