Sunday Dinner: Butternut Squash Risotto

A few weeks ago I had the sudden urge to make a big Sunday dinner. Something that maybe lots of families make all across the country but due to my aversion to things like pot roast and other meat based meals have never experienced.

I like big Sunday dinners because it gives you lots of leftovers to eat throughout the week! This time I decided to go with several dishes - Butternut Squash Risotto, Sauteed Mushrooms, Kale with Garlic and Chili, Rosemary-Garlic Roasted Potatoes, and Field Roast. I'd never tried to make risotto before - in fact I'm pretty sure I'd never even eaten risotto. It did take a bit of time, but it was delicious! Who knew something could be so creamy and delicious without any cream at all? I suppose I did at a *tiny* bit of cheese at the end, but really - hardly any at all.

You should try it - I promise it is worth the little bit of time it takes to make!


Butternut Squash Risotto
Recipe adapted from The Wednesday Chef

1/2 Butternut Squash, diced (12oz if you're buying it pre-cut)
1 Large Onion, diced
8 Cups Vegetable Stock
2 Cups Arborio Rice
1/2 Cup Dry White Wine
3 Tbs Butter, unsalted
1/4 Cup Parmesan, grated
Handful of Sage leaves
Salt and Pepper

1) Combine squash, a few sage leaves, and 1 cup of stock in a pot - bring to a simmer and cook for ~10 minutes until squash is tender. Drain and reserve liquid and set squash aside.
2) In another pot heat the remaining stock and keep warm - you don't want it boiling but you want it to be hot when you add it to the rice later.
3) Chop up 6 sage leaves - saute in 2 Tbs of melted butter over medium heat for 1 minute then add the diced onion - saute for 5 minutes until onions are translucent.
4) Lower the heat on the onions and sage and add the rice and a pinch of salt  - cook for 3 minutes before turning the heat back up to medium and adding the white wine. Cook until the wine has been absorbed and then add enough of the hot vegetable stock to cover the rice.
5) Reduce heat to medium-low and continue to stir occasionally until the stock has been absorbed - continue adding 1/2 cup of stock at a time and stirring until it has been absorbed before adding more.
6) Once all of the stock has been absorbed (about 30 minutes) add the squash, Parmesan, and remaining 1 Tbs of butter and season with salt and pepper. Stir gently to combine and serve with chopped sage as a garnish.