Butternut Squash Risotto

In 2013, the girls of 159 Coolidge have decided to start a cooking blog called Three Peas in a Pod (thanks to Jenni’s mom for the blog name idea)! We are three 20-somethings who recently graduated from Bucknell, and we live together in Brookline, MA. We often bond over the fact that we love to cook (and eat), and we’re constantly experimenting with new foods, so we want to share our food adventures with all of you!

To start off our cooking blog and 2013, we decided to make butternut squash risotto for dinner tonight. It was awesome, and pretty easy (and it helps you practice patience because you have to stir the rice for about 45 min… go Hilary!).

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For this recipe (which makes enough for 4 people, or 3 very hungry carb-loving girls like us) you will need:

1.5 cups of Arborio rice

1 whole butternut squash, peeled and cubed

4 T butter

1/2 onion, minced

2 cloves garlic, minced

1/2 cup dry white wine (we used Chardonnay)

3 cups vegetable stock (more to taste)

2.5 cups water

1 t ground nutmeg

1 t ground sage

3/4 cup parmesan cheese

salt and pepper to taste

First ,we peeled and cubed the butternut squash and put it in a pot of boiling water to cook until tender (about 10 minutes).

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While the squash cooked, we put the vegetable stock and water in a small saucepan to warm over medium heat, and melted the butter in a different, larger saucepan. We added the minced garlic and onion to the butter and sautéed them until they were soft.

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We then added Arborio rice to the medium-high heat pan and toasted it for 5 min., at which point the onions were light brown and the rice was coated in butter.

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Danielle added a half cup of white wine to the rice/ onion/ garlic mixture, stirring that constantly until the wine was completely absorbed.

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After the wine was evaporated, we reduced the heat to medium and started to add the stock/ water mixture to the rice. We added about two cups of liquid at a time, waiting for the liquid to evaporate before adding another two cups of stock and water. Hilary stirred constantly (yes, her arm got tired) to keep the rice from sticking to the bottom of the pan.

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While Hilary was stirring, the butternut squash finished cooking (poke it with a fork if you can’t tell!) and we drained it in the sink. Then Jenni mashed the butternut squash, leaving a few small chunks (that’s up to personal preference, you could make it completely smooth too). We added the squash to the rice mixture once the stock/ water mixture was almost gone.

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Then, we all had to taste the mixture to make sure that the rice was cooked through (that’s the biggest downfall of risotto!). Ours was cooked through, but if yours isn’t, add more water/ stock and let the liquid evaporate into the rice (aka spend more time stirring and be patient!).

We seasoned the risotto with nutmeg, sage, salt and pepper, and then removed it from heat and added parmesan cheese (we added extra because we love cheese – yum!).

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Overall, the recipe was a great success – we ate the WHOLE BOWL (so much for having leftovers!) while we watched a movie and snuggled on our couch. Definite comfort food, and a great way to start out the new year, plus its a good lesson in patience. If you don’t patiently wait for the rice to cook, you’ll have chewy risotto which is kind of gross. Luckily, Hilary is very patient so she kept Danielle and Jenni from taking it off the stove too early. Yum 🙂

Love, 3 Peas in a Pod

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About Jenni

I'm a writer and editor from the Boston area. You can find my work on Upworthy, Narratively, 538, Cook's Country, and more.

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