Some of my favorite recipes to create & play with are those involving Risotto. Creamy, hearty & warm, I have yet to meet a Risotto that I do not enjoy!
The other night I was scrounging in my fridge (I still need to go to the grocery store) to figure out what to make for dinner. I had a hodge-podge of items including some leftover butternut squash and some broccoli. I remember that I had some Arborio rice in my cabinet & thought "hm, that might be really tasty together!" This combination ended up being the perfect meal to warm & fill me up! Here it is - hope you enjoy! Risotto is really a very versatile dish - I highly recommend trying your hand at it :)
Butternut Squash & Broccoli Risotto
(Serves 4)
1 cup Arborio/Risotto Rice
3 cups Chicken Broth (Swanson's = best!)
1/2 cup Cooking Sherry
1 1/2 garlic cloves, minced
1/2 small yellow onion, chopped
1 cup mashed Butternut Squash
1 cup Broccoli tops
Cook broth in a sauce pan until simmering.
Meanwhile, sauté onion & garlic in a medium pan until translucent. Add all rice & cook until slightly browned.
Add cooking sherry (or white wine if you prefer) and cook (stirring occasionally) until completely absorbed. Next, add broth 1/2 cup at a time, allowing it to completely absorb before adding more.
Once all broth is absorbed, stir in butternut squash & broccoli. Serve & enjoy!
6 Comments:
Oh yum. Love risotto. And you're so right about it getting colder here in Boston. I just dug out the heavy duty comforter the other night!
+Jessie
a.k.a. The Hungry Mouse
this looks great - I have not attempted to make a risotto yet but when I feel brave - this looks like a perfect combo!
I love risotto and this is the perfect way to enjoy it!
This looks awesome - I am going to definitely try it! Question though. . .I am looking for a good recipe for an appetizer for Thanksgiving - something light yet yummy and different. . .thoughts?
Yes, actually, I do! I had this at a Venezuelan restaurant near me in Boston & it's AMAZING
You take dates & stick an almond in each. Then, you wrap them in turkey bacon (you can use normal, but turkey bacon is much much lighter & better for you) and stick them in the oven until they're done...prob at like 350. They're to die for!
Another idea is to take small mushrooms & pop out the stems. Next, take some light cheese - I think goat is really good but you could do blue or whatever you like - place a small amount in the mushroom cup (so that the cup is facing up) and again, bake them until the cheese is melted & the mushroom is tender. SO good!
That work? Or did you have something else in mind? If you had an ingredient in mind, I can definitely help you out :)
I would have never thought of that combination of veggies but it sounds really good.
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