Butternut Squash Risotto

Friday, 13 Feb 2009


This stuff is utterly delicious.  My Aunt Diane and cousin Emily cooked up a batch at a family dinner last week and it was so incredibly good I had to make it as soon as possible.  The recipe is Ina Garten’s Butternut Squash Risotto from  Tonight Matt and I celebrated our 5th anniversary of meeting each other — it was Friday, February 13, 2004 that we first ran into each other at Sign of the Whale in DC.  To celebrate tonight, we walked down the street and enjoyed a drink and some scallop and short-rib sliders from Manny’s by the fire in the lobby of the W Hotel in Minneapolis.  When we got home it was still early, and I decided to cook a batch of this risotto for a later dinner/snack.  It’s a very rich dish that makes a great side or even dinner, and I can’t resist anything containing butternut squash.  Also, this was my first attempt at risotto, so I was just happy it turned out to be edible.  This recipe does require a time commitment of at least an hour to account for prep time and cooking time, and it’s fairly labor-intensive throughout.


Here are the adaptations I made to the recipe to account for ingredients I didn’t have:

1. Used bacon instead of pancetta (also browned the shallots and wasn’t supposed to, according to the recipe);

2.  Used plain long-grain rice instead of arborio;

3. Didn’t use the white wine at the beginning, but added a little extra chicken stock during cooking;

4. Didn’t include saffron threads; and,

5. Used half the amount of butter called for.

Here’s a picture of what the risotto looked like just as I mixed in the Parmesan and the squash. Good eating!


Reader's Comments

  1. Mmmmm, risotto. I haven’t made that in ages, but now I have to because that looks so good!

  2. Thanks, Bob! Let me know if you have any good recipes.

  3. Happy Valentines Day to you and your family, Elizabeth! Hope you get lot’s of chocolate! 😎

  4. Thanks, Joe! Happy Valentine’s Day to you and Betty, too!

  5. Wow! I am so honored to be mentioned on your site! The risotto definitely was tasty component of a memorable meal. Thank you for your help stirring and bringing it together. All hands pitching in here and there and the camaraderie of folks who truly enjoyed each others company added much to the success of the evening! By the way, I made the roasted cauliflower last week – it is outstanding!

  6. Thanks for visiting the blog, Aunt Diane! And thank you so much for having us all over. The food was amazing and more importantly, it was great “quality family time!” Hope to see you all again before too long.

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