Even though I am still in denial and it is getting colder, fall is here to stay(for a while). So I have decided to embrace and heartily explore and execute many fall inspired dishes. My monthly magazines have definitely been serving as an inspiration. In fact, this month’s issue of Cooking light has been on point. I have already made the stir fry dish mentioned on page forty twice with different twists. A veggie version is in my lunch box this week:
Last week, I made the cheesy enchiladas, and now this week, I have made the butternut squash risotto. Yum!!!!!! Here I topped the risotto with some chopped chives (parmesan also works) paired it with some mixed greens tossed with homemade champagne vinaigrette:
Making risotto definitely works your arm muscles, but it is well worth it! It is very tasty! Here’s the recipe:
- 3 cups (1/2-inch) cubed peeled butternut squash, divided ( I roasted the squash, see my variations below)
- 3 1/2 cups fat-free, lower-sodium chicken broth
- 2 cups uncooked Arborio rice
- 2 tablespoons chopped fresh flat-leaf parsley
- 5 ounces applewood-smoked bacon, cooked and crumbled
- Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil.(I cut the butter nut squash in half and roasted for an hour at 400 F instead of boiling it. Then I scooped out 2 cups worth and then added it to my blender with 2 1/2 cups of water and blended until smooth)
- Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes.
- Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture.
- Keep pan warm over low heat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add rice; cook 2 minutes, stirring constantly.
- Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt.
- Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture.
- Top with parsley and bacon.(I topped with a little parmesan and chives instead of parsley and bacon)