Friday, October 22, 2010

risotto, check

I did it!  I've always wanted to make risotto so I put it on my "off season" to-do list.  Last night I made roasted butternut squash risotto and all I can say is YUM!  

For some reason I was intimidated to make this and I absolutely should not have been!  It was easy.  And it's more of a method than a recipe, so now I feel like I can make it again and again and just play with the ingredients.  I'm excited.  Maybe one night a week will be risotto night at our house.  Especially while the weather is cold and gloomy, because it's perfect for that kind of evening.  

I used THIS recipe as inspiration but I made changes.  I didn't use pancetta or saffron and I added some sage to mine.  I also left half of the squash cubed and pureed the other half with a pinch of nutmeg and a pinch of ginger.  

DO it.  Make risotto.  And if you're like me you'll be trying to justify having risotto for breakfast the next morning.  

Have fun!  


  1. I, too, have always been intimidated by it and have never tried it. You are inspiring me!!

  2. Looks like amazingly creamy and carby goodness. My kind of dish!