Baked Butternut Squash Risotto with Pine Nuts

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So, I actually liked this better 2nd day, but it was good and I would make it again (I give this a 7.5). The recipe came from carlsbadcravings.com. So, this is very creamy and savory, and I looked at a few different recipes. There was another butternut squash recipe in the most recent Fine Cooking magazine that called for dry white whine that you cook down as part of the liquid, so if you want, you could substitute some of that for the chicken broth, or whatever. Anyway, here are my changes below in bold:

 

Baked Butternut Squash Risotto with Pine

 

2 tablespoons butter

1 tablespoon olive oil

8 oz cremini mushrooms diced I just used most of a big pack of mushrooms from Costco, and cut them in little rectangle or square shapes

2 shallots minced I used a few Tbs. of yellow onion

2 cloves garlic minced

1 1/2 cups Arborio rice

5 cups warmed chicken stock divided I only used 4 1/2 cups

4 cups butternut squash (1/2-1” pieces), peeled and chopped  I cut mine small and just used a whole squash

1 teaspoon chicken bouillon I used Better than Bouillon

1 teaspoons salt

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon dried thyme

1/2 cup Parmesan cheese freshly grated

1/2 cup Pepper Jack cheese freshly grated

1/4 cup heavy cream (optional) I did 1 Tbs. and for company, do 2 Tbs. or more

1 cup petite frozen peas thawed

Garnish

1/4 cup pine nuts

Parmesan cheese freshly grated

fresh parsley

 

 

instructions and recipe retrieved from:

 

http://carlsbadcravings.com/baked-butternut-squash-risotto-recipe/#

 

This needed a big Dutch oven to fit everything. What I did is melt the fat, add onions and garlic, and saute for a few minutes. Then I added the squash and seasonings and sauteed for another 5 minutes or so. Then I added the mushrooms, and sauteed for another 5 or so. Then, I added the rinsed rice, and stirred it around for a couple of minutes, and then dumped in the liquid, brought it to a boil, added the lid, and put it in the oven at 400 for 20 minutes. Remove the lid, and boil off any additional liquid as you stir the rice. It should be super creamy. Stir in the cheeses, the cream, and the peas. Then garnish with the pine nuts and prasley. The squash tends to break down, so it turns it orange.

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