on sunday wilder got a stomach bug, and we spent the day keeping him hydrated while he was throwing up everywhere. poor baby. it was a rough day. needless to say, there was no real cooking. just loads and loads of laundry. but he woke up all better on monday, thank goodness, so in the evening i made the butternut squash risotto and asparagus i was planning for sunday dinner. this is one of my favorite meals, and it's so easy! i've been taking advantage of this sunday best series to try out new recipes, but when i saw the butternut squash at trader joe's the other day, i just had to come back to an old staple. you will want to, too, trust me. i think the only reason i don't make it more often is because it calls for thyme, butternut squash (duh), white wine, arugula, and smoked gouda: all ingredients i just don't normally have on hand. but! every time i make this i wonder why these things aren't constants in the pantry. i mean, they are all pretty wonderful. except thyme. i don't like how it smells fresh.
this time, i decided to use spinach instead of arugula, and i possibly liked it better.
aaaaannnnddd, the recipe:
Butternut Squash Risotto
adapted from Food Network
2 Tbsp. unsalted butter
1 sprig fresh sage
2 c. chopped peeled butternut squash
1 small onion, coarsely chopped
3 large cloves garlic, smashed
1 1/2 c. arborio rice
1/4 c. dry white wine
6 c. low-sodium chicken broth (or vegetable broth to make it vegetarian)
1 2-to-3-inch parmesan cheese rind (optional)
1 c. coarsely chopped aged gouda cheese, plus shaved gouda for garnish
Freshly ground pepper
Salt
2 c. spinach
Heat the butter and sage in a large pot over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add the rice and stir until the grains are evenly coated. Stir in the wine and 2 cups of broth. Add the parmesan rind, if desired. Increase the heat to high until it simmers and liquid is absorbed. Lower the heat and cook about 30 minutes, adding in 1/2 c. of broth as the liquid evaporates (until you've used the full 6 cups of liquid). Remove from the heat. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with pepper, then stir in the spinach. Garnish with shaved gouda.
2 c. spinach
Heat the butter and sage in a large pot over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add the rice and stir until the grains are evenly coated. Stir in the wine and 2 cups of broth. Add the parmesan rind, if desired. Increase the heat to high until it simmers and liquid is absorbed. Lower the heat and cook about 30 minutes, adding in 1/2 c. of broth as the liquid evaporates (until you've used the full 6 cups of liquid). Remove from the heat. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with pepper, then stir in the spinach. Garnish with shaved gouda.
Prepare to eat the whole pot. All by yourself.
i served the risotto with asparagus, but i think it would have been better with a nice, crisp salad and a hefty hunk of fresh sourdough or baguette.
dinner is served.
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