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!  

2 comments:

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

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

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