I love risotto.
There are so many reasons that I love it I don’t even know where to start. It is simple, delicious and with some shrimp or chicken added it makes a great main dish. The creaminess is almost dessert-like and yet the savory cheesy flavor always brings me to comfort food nirvana…like grown up mac and cheese.
Valentine’s Day Marc grilled these huge steaks that were obviously sliced from some sort of dinosaur. They were amazing. I had tossed them in a bag with fresh rosemary sprigs, red wine, and garlic to marinate overnight. I wanted a side dish worthy of those steaks.
Roasted butternut squash is sweet and nutty and compliments the rice with an added richness of flavor. The sage and parmesan just kick everything up a notch and the cream blends it all into mouthwatering perfection.
There isn’t anything difficult about making risotto. Be sure to get a good Arborio rice and keep your broth simmering. Add it slowly. A couple of tablespoons of cream added just before serving helps everything to be blended and perfect. I adapted this recipe from Bon Appetit.
Risotto with Butternut Squash and Sage
- Preheat oven to 450°F.
- Drizzle squash with olive oil and roast for 25 minutes or until tender and caramelized, stirring occasionally.
- Bring the broth and the wine to a simmer.
- Saute onion in a little olive oil for about six minutes. Add rice, brown sugar, garlic, and saffron. Stir until rice is golden, about three to five minutes.
- Stir in 1/2 cup of the simmering liquid. Stir until all the liquid is absorbed.
- Continue stirring in liquid and simmering until liquid is absorbed until rice is creamy, about 15 -20 minutes.
- Stir in the squash, sage, Parmesan, simmer to blend.
- Add the butter and cream and stir in quickly.
- Serve immediately.
Fat 15.5 (saturated fat 3.3)