Butternut Squash Risotto

My baby signed "more" today. Why you ask? She wanted more Butternut Squash Risotto.

The extra dishes and hour of prep and stirring were well worth it.

Last night, the Good Apple and I were watching Alton Brown's episode about rice.  He constructed this recipe while featuring the in's and out's of risotto. We watched it...twice, then we started talking. What would WE add? Which veggie? Which spices? Garlic? Of course. When would we eat it?

As the hour approached for GA to leave work today, I sent him a text. "Stop by store for Arborio and white wine?" His response, "yes". Done deal.

While making the masterpiece, we juggled kid duties back and forth. He felt this urge to keep taking the Dutch Oven off the heat. Ugh. Time for me to jump back in and... Put. It. Back. On. The. Heat.  "But Alton says...". Scoot over sweetheart, this is my recipe now. Said with a smile. Really. He can do his version someday, just not today.

This is a 3-pot-meal. One for the broth, one for the butternut squash, and one for the risotto itself. In addition, it is the frequent stirring that gives risotto it's creamy consistency that brought every family member back for more. This is not a dish where you can pop the ingredients into a pot and walk away for an hour. Watch it. Stir it. When the bottom gives you a little sizzley pop sound, it is time to add more broth.

Healthy. Affordable. Fills the belly. Perfection. Risotto. A new family fall favorite. More please.


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Butternut Squash Risotto

Adapted from Alton Brown's recipe as seen on Good Eats.

Ingredients:
8 cups organic chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon dried basil
1 medium onion, finely chopped
5 cloves of garlic, crushed
Kosher salt and freshly ground black pepper
2 cups Arborio rice
12 ounces organic butternut squash, cut into 1/2" cubes
1 cup grated Parmesan

Procedure:
In a medium saucepan with a lid, pour 7 cups of chicken broth and keep it simmering.

In a small pot, combine butternut squash and remaining cup of chicken broth over medium heat until, squash is just tender then remove from the heat. Do not overcook or it will become mushy when mixed with the arborio rice.

In a large 3 to 4-quart heavy saucepan or Dutch oven,  melt the butter over medium heat.
Add the onions, basil and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Do not allow the grains or the onions to brown. Add garlic.

Reduce the heat to low. Add 1 cup of wine and some of your simmering chicken stock just to cover the top of the rice. Stir often with a wooden spoon or silicon spatula, until the liquid is completely absorbed into rice. Once absorbed, add enough broth just to cover the rice and continue stirring. Continue this process until you have used all of the broth. It will take approximately 45 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the butternut squash and broth and stir until risotto is creamy. Remove from the heat and stir in the Parmesan. Taste and season with salt and freshly ground black pepper until you taste perfection.

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