Butternut Squash Risotto

butternut squash risotto

I love risotto.  It’s comforting, adaptable and an absolute doddle to make.  Which is great as the wee boy and I are home alone and not the most perky.  We are doing that energy wave thing.  You know the one?  One minute you feel absolutely fine, the next you can hardly move.

Enter risotto and it’s shining, creamy rice.

I gently saute an onion in butter on a low heat until it begins to turn translucent, then add rice and black pepper.  Stir.

Now then today, having just made some chicken stock, I added that to the rice, gradually, but it could be vegetable stock, beef stock, whatever you fancy which compliments the meat or vegetables you are using.  However, if you like to add white wine, do it before you begin to add the rest of the liquid.

Why?

Well, because you want the alcohol to evaporate leaving the flavour.  That taste sensation doesn’t have the same impact if you add the wine with the rest of the liquid.

That said, I don’t tend to add wine, not because I don’t like it in there, but because, usually, I don’t have any opened wine around.  What am I saying?  I feel I may be creating the wrong picture here.  What I mean is I don’t usually have any wine around.  I’m a ‘buy it, drink it’ kinda gal.  However, on those rare occasions when there may be some left in the bottle which has been hanging around for a few days, Nigella has a canny little trick of bagging it up, sealing it and putting it in the freezer. I admire this idea greatly but just forget to do it.

Here’s another thing, today our risotto was butternut squash which I had cooked in the oven beforehand, so added to the rice just a couple of minutes before the end.  If you’re doing mushroom risotto the technique would be different.  Still a doddle though.

Anyway, you’ll know the rice is cooked when it has a creamy, soft, nutty texture.  I have taken to adding the parmesan shavings on top of the risotto, but occasionally I stir it into the rice.  As I say, it’s diversity, along with it’s comforting textures, are just two of a risotto’s many qualities.

Meanwhile, I must now leave you and sink, graciously, into the sofa.

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