We are finally back from vacation and getting back into the swing of things. We had some blog issues while we were gone but luckily we got it straightened out. I’ve been back to work for 2 days and I’m already ready for another vacation! We had so much fun in Las Vegas at the wedding; I wish we were all still there. Hopefully I will be able to share some pictures of the wedding festivities later this week. Let me just say that I believe our friend Amanda might be the most organized bride that ever existed! It is actually pretty sickening how organized she is. She makes everyone else look bad! Every last detail of the wedding weekend was perfect.
While we were in Las Vegas we had the BEST risotto ever. I am going to try this weekend to recreate it. In the meantime, I have a different risotto for you. And this is a pretty darn good one too! I just started eating butternut squash a couple years ago and now I love it. It is the perfect addition to risotto. When you roast butternut squash it gets soft and creamy. So instead of adding cream to the risotto like I usually do, I added the squash. It was perfect, and slightly healthier!! I ate the leftover risotto for lunch for 3 days in a row. If there were more I would have eaten it all 5 days! If you are looking for a nice fall side dish this is an excellent choice!
Here is what you'll need
Cut the squash into 8 pieces and roast about 45 minutes
Scoop the squash out and mash it with a spoon
Begin rendering the bacon
Add the garlic and shallot
Add the butter and olive oil
Add the arborio rice
Coat the rice in the bacon grease and oil
Add the white wine and allow to evaporate. Start stirring.
Start adding the chicken broth 1/2 a cup at a time. Continue stirring.
Keep stirring, you are almost there!
Add the nutmeg. Just a dash.
Season with salt and pepper
Add the cheese
And finally the mashed squash, stir well.
Comfort food at its best!
Ingredients
5 slices of bacon
1 butternut squash
5 cups chicken broth
2 tablespoons olive oil
3 cloves garlic; minced
1 shallot; finely chopped
2 cups arborio rice
1 cup white wine (Use real wine if you have it. All I had on hand was cooking wine)
Dash of nutmeg
Salt and pepper
1 cup grated asiago cheese
1 Tablespoon butter
Directions
Cut up a butternut squash into 8 pieces. You do not need to remove the skin. Roast in a 375 degree oven for about 45 minutes, or until very soft. Scoop the flesh out of the skins and mash with a spoon. In a large saucepan over medium heat begin to render the bacon and then add the garlic and shallot. Add the olive oil, butter, and the arborio rice. Coat the rice in the oil and the bacon grease. Add in the wine and allow to evaporate. Once the liquid evaporates begin adding the chicken broth a ½ cup at a time. After each ½ cup allow the liquid to evaporate completely. Stir constantly. This should take about 20 minutes. Add the nutmeg, salt, pepper, cheese and the squash.
Source: A Live Love Pasta original
