{"id":11129,"date":"2013-12-10T08:00:08","date_gmt":"2013-12-10T13:00:08","guid":{"rendered":"http:\/\/klishis.com\/notreally\/?p=11129"},"modified":"2013-12-09T18:36:42","modified_gmt":"2013-12-09T23:36:42","slug":"tasty-tuesday-butternut-squash-risotto","status":"publish","type":"post","link":"https:\/\/klishis.com\/notreally\/archives\/11129","title":{"rendered":"Tasty Tuesday: Butternut Squash Risotto"},"content":{"rendered":"<p>I&#8217;ve been trying for the past several months to make really delicious risotto. Since I started this in the autumn, butternut squash was the perfect add-in.<\/p>\n<p>The base recipe is from <a href=\"http:\/\/www.simplyrecipes.com\/recipes\/butternut_squash_risotto\/\">Simply Recipes<\/a> but I found it kinda boring, so I&#8217;ve been modifying to get something with a stronger flavor, more to my tastes.<\/p>\n<p>Yesterday, I succeeded.<\/p>\n<p><strong>Butternut Squash Risotto<\/strong><br \/>\n<em>generously serves two for dinner with leftovers for two the next day for lunch<\/em><br \/>\n4 cups chicken stock (I make my own stock, so sometimes it&#8217;s chicken, other times it&#8217;s vegetable)<br \/>\n4 tbsp unsalted butter<br \/>\n1 small onion, finely chopped<br \/>\n~1 tbsp extra virgin olive oil<br \/>\n4 cloves garlic, minced<br \/>\n2 cups butternut squashed, peeled and chopped<br \/>\n1 cup arborio rice<br \/>\n1 single serving bottle of white wine (I don&#8217;t drink wine, so I buy single serving bottles to use in cooking)<br \/>\n~1\/2 cup Parmesan cheese \/ Asagio cheese<br \/>\nSea salt<\/p>\n<p>Heat the stock over medium\/low heat. I use frozen stock, so I start it on medium until it&#8217;s all melted and then drop it to low heat.<\/p>\n<p>Microwave the squash for a few minutes over medium heat until it&#8217;s slightly softened. I actually microwaved it to cooked today, and it turned out fine. But you want it at least a little soft, else you get crunchy squash in your risotto. Which is wrong.<\/p>\n<p>Mince the garlic into olive oil and let it rest while you&#8217;re sauteing the rice. <\/p>\n<p>Melt butter in large saucepan, add onion and squash, and saute over medium heat (~5 minutes). Add the garlic and olive oil.<\/p>\n<p>Add rice to the onion and squash, and cook about two minutes. Pour in the wine, and cook, stirring, until wine is absorbed.<\/p>\n<p>Add enough warm broth to cover the rice and squash. Cook, stirring, until broth has been absorbed. Continue to add broth, 1\/2 cup or so at a time, cooking and stirring, until all the broth has been added and the rice is tender. The original recipe says about 15 to 20 minutes. I have no idea if this is correct, because I&#8217;m listening to the radio and not paying attention to the clock.<\/p>\n<p>Add salt to taste&#8211;I add a fair amount of salt&#8211;maybe a teaspoon or so. Add cheese and mix until incorporated.<\/p>\n<p>Serve with fresh bread and butter.<\/p>\n<p>This recipe has more fat than the original, and I added the garlic, because I found the original recipe entirely too bland. Feel free to mess around and tell me what works for you, if you try this.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been trying for the past several months to make really delicious risotto. Since I started this in the autumn, butternut squash was the perfect add-in. The base recipe is from Simply Recipes but I found it kinda boring, so I&#8217;ve been modifying to get something with a stronger flavor, more to my tastes. Yesterday, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-11129","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-2Tv","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/11129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=11129"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/11129\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=11129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=11129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=11129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}