Squash Risotto

Several times today I looked out my window, quickly turned back to my desk, concentrated REALLY hard, looked out again, and was met with nothing but colossal failure.  No matter how hard I tried, no amount of hoping, dreaming, or nose wiggling could restore the sunny 80 degree weather of two days ago.  I was met with nothing but gray skies, 60 degree temps, and intermittent drizzle.  Blah!  Luckily, thanks to my weekend excursion to the Great Pumpkin Patch (more on all the gourdy fun another time) I am loaded up on more squash that I know what to do with.  After digging through my pantry for a bit I was struck by a bolt of autumnal inspiration and decided to make squash risotto.Ingredients...

Ingredients…

Ingredients

1.5 T butter

3/4 cup chopped onion

1/2 acorn squash, peeled

1 t rosemary, finely chopped

1 c arborio rice

1/4 c white wine (something you would drink, none of that supermarket ‘cooking wine’ please *shudder*)

3.5 cups chicken stock

about 2 cups spinach

about 1/2 c grated Parmesan

Procedure

  1. Prep all the ingredients!!  I religiously prepare (slice, dice, measure, grate, pulverize, pound, implode, etc.) everything before I start the cooking process.  It has saved me from disaster (or at least inconvenience) countless times.  Not only is there no rushing around to get the next ingredient ready (what if Martha Stewart is peeking in your window?!  You wouldn’t want her, or your friends to think you are anything less than the picture of kitchen perfection), you’ll know if any key ingredients are missing.
  2. Bring the stock to a simmer in a medium sauce pan.
  3. Heat the butter over medium heat in another large pot (I use a big, enameled cast iron Dutch oven), add the onion, and saute until the onion begins to soften (ca. 5 mins.)
  4. Add the squash and rosemary, tossing to coat with butter and being the cooking process, about 4 minutes.
  5. Add the rice and stir for about a minute
  6. Add the wine to the onion/squash/rice mixture and stir until absorbed.
  7. Add stock to the rice mixture a ladleful at a time, adding more as the stock is absorbed, stirring frequently.
  8. After all the stock is added and the rice is tender, remove from the heat and stir in the spinach and the Parmesan.
Cooking the squash and onions

Cooking the squash and onions

fuel for stirring...

fuel for stirring...

Finally, after all that hard work….

Yum!

Yum!

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1 Comment

Filed under Main courses

One response to “Squash Risotto

  1. Sara

    It looks beautiful.

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