Another Snow Day, Another Blog Post

A very sad snowman.

It's "snowing" here in Baltimore today, and snow days are the perfect excuse to update the blog. There are a few more recipes left over from the CSA (including one that my husband claims he will *eventually* write from AUGUST!), and it seems quite possible that I'll be all caught up by the end of the year. Not so bad, considering the CSA ended almost a month ago...right? Ok. I'm lazy. I get it.

Anyway, this post is all about one of my favorite foods: butternut squash risotto! You've heard all about risotto before here, so without further ado, here's my recipe for butternut squash risotto:

Butternut Squash Risotto

Ingredients:

• 1 medium butternut squash, peeled, cubed and roasted
• 1 medium onion, chopped
• 5-6 cups vegetable broth
• 1 Tbl unsalted butter
• 1 Tbl olive oil
• 2 cups Arborio rice
• salt and pepper, to taste
• Optional: parmesan cheese

Directions:

1. Heat olive oil and butter over medium heat in a large sauce pan. Add onion and cook until soft, approximately 3-5 minutes. 

2. Add rice and allow to cook 1-2 minutes, until slightly toasted/opaque. Pour in enough broth to barely cover rice (about 1/3 cup). Stir occasionally, until broth is mostly absorbed.

3. Continue adding enough broth to cover the rice and stirring until each addition is absorbed. This will take approximately 15-20 minutes.

4. When rice is al dente and almost soft, add in butternut squash. The butternut squash should be soft enough that it is easily mixed into the rice and is not chunky. Continue adding broth and stirring, until rice is soft, another 5 minutes.

5. Top with parmesan cheese (optional), and serve!