It's time for delicious fall recipes! Last night I tried a first for family dinner-- Butternut Squash Risotto. It was DELICIOUS, if I do say so myself. The recipe originally came from Martha Stewart (my good friend, didn't you know?) but I changed it a bit to make it free of gluten and dairy (but still incredibly tasty!). Some family members were asking for the recipe, so here it is!
Butternut Squash Risotto
prep: 1 hour
1 tbsp Smart Balance
1 1/2 lbs butternut squash, peeled, seeded & cut into 1/2 inch chunks
course salt & ground pepper
1 cup white rice
1/2 cup dry white wine
2 cans (14 1/2 oz each) vegetable broth mixed with 1/2 cup water & heated
1/3 cup grated goat cheese, plus more for garnish
1/4 tsp dried sage, plush more for garnish
1. In medium, heavy-bottom saucepan, melt butter over medium heat. Add squash, season w/ salt & pepper. Cook, stirring often, until edges soften, 6-8 min.
2. Add rice, stir to coat. Add wine; cook until almost all liquid has evaporated, 1-2 min.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 45-60 min. total.
4. Stir in cheese, sage, and 1 1/2 tsp salt. Garnish & serve.