Roasted Butternut Squash Risotto

Warm, creamy, happy risotto.

I have been experimenting with risotto lately--'tis the season for such transitional fare--with fairly good success. My favorite has been the butternut squash risotto that we made last week. Since I am not one to measure anything, I will explain what I can, but the rest is up to you and your cookbooks.

Butternut Squash Risotto

Slice and gut one squash, spread with olive oil and roast until roasty/carmelized on top. This will take (blank) time. I dunno--35-45 minutes maybe... I did it while I was making dinner one night, and then used it another evening for the risotto.

Saute onions, garlic, and arborio rice for about 5-10 minutes, until the onions begin to carmelize and the rice becomes more transparent.

Add pinenuts (or omit), and about one cup broth. I believe I used a combination of chicken and vegetable broth. Let the broth cook down, and make sure you are stirring it frequently--at least every 30 seconds or so.

The key to risotto is to add a little broth and stir, and add more only when the broth has mostly been cooked in. Patience is required, but it is not hard work, and is great fun to do when you are talking with someone, or listening to a book on tape (or if your kitchen is big enough, plopping yourself into a chair while reading a book and stirring at the same time.. I have kitchen envy.)

Then I recall adding the squash and some fresh rosemary. I think there was some half hearted attempt to cut the squash which quickly turned into squishing the squash into the risotto.

Keep adding broth, or water if it is getting too salty, and reading/talking until the rice is lovely and al dente.

Gluten-free, dairy free, but somehow creamy-delicious as though it had 8 oz. of parmesan cheese in it. Also good stuffed and baked into bell pepper shells.

Did I miss anything? Probably, but when you make your own risotto it will be even better than mine was!