It’s MEATLESS MONDAY and as promised last week I am sharing my BUTTERNUT SQUASH recipe with you all!
Risotto is one of those rib-sticking meals that I absolutely love.
Rice is one of my favorite things to eat….I could it every day but I don’t think my body would be too pleased.
TOO BAD for my body today.
I will be giving it lots of love filled with Arborio rice, wine, cheese and heavy cream.
As always, I went ahead and Indian-ified the dish with the addition of turmeric and chili powder; I know what some of you traditionalist are thinking, but hey, don’t knock it until your try it!
Risotto reminds me of an Indian rice dish called Biryani. Although Biryani is not creamy, and is made from different rice, it can be slow cooked and can handle many additions including veggies, meat, and of course, spices!
Last week I paired this dish with my stunning pork tenderloin, but, to be honest, you don’t really need to pair risotto with anything else.
It is a very hearty dish and although primarily served as a first course it is filling enough to enjoy as an entrée.
The preparation of risotto is pretty standard all around: rice cooked in onion and butter, followed by a quick wine bath, small amounts of gradually added stock, constant stirring and a splash of fresh cheese and heavy cream.
The thing that sets risotto apart is the different ingredients folded into the dish.
‘Tis the season for squash, so, naturally, Butternut Squash.
First, start by cutting the squash into bite-sized pieces.
Get them nice and brown in a pan with butter (yes), chili powder (double yes) and salt and pepper (yes, yes, yes!)
Once the squash is nice and golden, remove from the pan and start on the risotto!
The risotto needs some extra TLC compared to the squash. It is a slow process but well worth it.
I start with butter, onions and rice, giving it a quick stir and then add the Arborio rice. Then I gradually in add in the hot broth.
Risotto is pretty needy. She needs to be attended to constantly by stirring, allowing the rice to absorb the liquid, then adding more liquid.
Season as you go along. Remember to taste, taste, TASTE.
Repeat this process until the rice is tender but not mushy.
Fold in the butternut squash and turmeric. Finally, finish it off with a splash of cream and Parmesan cheese.
Though this dish may seem difficult to execute due to the time it takes to make…it’s not!
Just take your time and stir, stir, stir!
- 6 cups + vegetable or chicken broth
- 11/2 cups Arborio rice
- 1/4 cup heavy cream
- 1/2 onion, chopped
- 1/2 cup Parmesan
- 2 tbsps. olive oil
- 1 tsp. chili powder
- 1 tsp. turmeric
- salt and pepper to taste
- minced parsley
- Heat 1 tbsp. butter and olive oil in a large pan over high heat. Add squash, salt, pepper, and chili powder. Cook until squash is golden brown and tender (but not falling mushy), about 6-8 minutes. Remove to a plate and set aside.
- Heat broth in a saucepan over low heat. Keep warm.
- Add 2 tbsp. butter in to the same pan over medium-low heat. Add onions and cook 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
- Reduce heat to low. One cup at a time, add the broth to the pan, stirring to mix until all the broth is absorbed. Once absorbed add in another cup.
- Continue this process, stirring as you continue until the rice is cooked through, tender, but not mushy. Season with salt and pepper during this process.
- Once the rice is cooked add in the cooked squash and turmeric. Stir to combine.
- Finish with a splash of cream and Parmesan, stirring as you combine.
- Adjust seasoning if necessary.
- Garnish with fresh parley.
- Enjoy xx