What better way to welcome Autumn than with creamy comfort food using seasonal squash. Okay, officially the calender doesn't roll into fall until tomorrow, but we are close enough. This is a delicious dive into dish that would be welcomed on any crisp autumnal evening.
Sometimes the most delicious dinners are brought about amidst the most chaotic of evenings. The absolute joys of back to school week. Are we having fun yet? And how many glasses of wine are socially acceptable after a long, stressful and demanding day? One, two, ten.
Yes, that's right we are only a week into the new school year and I can feel the stress level rising. All I have heard this past week from the smaller two family members is what they NEED, where they need to be and how I couldn't possibly understand anything in their difficult and challenging lives. Of course I couldn't possibly understand. After all, I am just a housewife. Told to me by my 15 year old just the other day. Ummm, clearly I have done something wrong along the way. Just a housewife. I am still trying to let that sink in and understand exactly what it even means.
In the meantime I don't have time nor energy to get into the head of a 15 year old know it all girl. I love her really, but boy can she push those buttons. This housewife has bigger fish to fry than analyse the rationalization of a seemingly smarty-pants teenager. Okay, I have already given it more attention that I had planned. Pushing those buttons you see.
Let's talk risotto.
I feel, over the years, I have mastered risotto. Yes, I am saying it because I have made them so many times with as many failures as successes. Well, mostly successes these days. In fact, this housewife was just told last night by the husband that it's the best risotto I have ever made. Well then!
I have several risotto recipes on the blog and your can click here for a more in depth explanation of how they are made with success.
What made this one so wonderful?
Honestly, I think it was all in the stock. I just used a carton of vegetable stock which I always use. This time however, I infused bay leaves in the stock and let it simmer for a while. Boy, did that really bring out the flavour. It was, and I have to admit it as well, pretty darn delicious!
Mind you, I ate this amidst chaos straight out of the pan over the stove. Yes, that's the type of day I had. I just about drank the wine out of the bottle, but reserved a little dignity and grabbed a glass.
Embrace the chaos and get cooking!
Butternut Squash Risotto
Serves 4 / Prep time: 15 minutes / Cook time: 45 minutes
1/2 Butternut squash, peeled, deseeded and cut into one inch pieces
4 Cups/1 litre of vegetable stock, (more if necessary)
1 medium white onion, finely chopped
1 Carrot, peeled, ends trimmed and finely chopped
1 1/2 Cups/325 grams arborio rice
3/4 Cup/180 ml white wine
3/4 Cup/75 grams freshly grated Parmesan cheese
3 tablespoons olive oil
2 Garlic cloves, crushed
Small bunch of fresh chopped parsley
3 Bay leaves
Salt to taste
Add stock with two bay leaves to a medium saucepan. Bring stock to simmer in a medium saucepan over low heat for about 5 minutes. Remove from heat, cover and keep warm.
In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion, carrot, garlic and remaining bay leaf. Give a good stir and continue to cook for about 10 minutes, stirring occasionally. Add the squash and give a good stir. Add about a 1/4 Cup/60 ml of stock and reduce heat to medium-low. Give another stir and cook until squash starts to soften, about 8 minutes.
Add the additional tablespoon of olive oil along with the rice. Stir until rice is translucent at edges but still opaque in centre, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup warm stock and stir. Continue to stir until the liquid has absorbed, about 5 minutes, and then add another cup of warm stock. Stir until absorbed and add another cup of stock, about another 5 minutes. Stir and add 1/2 cup stock and let absorb, about 2-3 minutes. Add the remaining 1/4 cup of stock with the parmesan cheese and parsley. Stir well and leave to simmer for about 2 minutes. Season with a little salt, stir and remove from heat. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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