It Lives!

I thought I saved this recipe from a book, so I took a bunch of pictures, intending to write a review.  But it turns out it’s from Martha Stewart.  I might as well share, since I’ve got a couple of reviews in the works, and this can serve as a dry run.

Here’s Martha Stewart’s Butternut Squash Risotto.

This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering. Source: Everyday Food, November 2010

45 mins 20 mins 4
Total Time Prep Servings

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

Directions

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Cook’s Notes

To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

The squash and kale came from my garden.  Considering the outcome of the Morrocan Vegetable Stew I made last week, I expected the butternut squash to overpower and sweeten the dish.  But it wasn’t very sweet at all.  That was good thing.  I did think it was a little bland, though.  Probably pretty good for Thanksgiving, substituting for both stuffing and squash.  Definitely a side dish, though, not the one-pot vegetarian main I had intended.  An hour later I was hungry again and really wishing I’d had meat.  Anyway, it was still pretty good, and it made enough to get three more meals out of later in the month.  Into the freezer it went.  So, here’s the pics:

In the makerspace…
Onions, thyme, toasted rice, and wine absorbed.
Too much stock? Who can say? I’ll find out, I guess.
Boiling.
Out of the oven.
Final dish, topped with Parmesan cheese.

Not wanting to waste the kale stems, I turned them into pickles.

So reviews coming up from Nom Nom Paleo, the Whole 30 Cookbook, and You Have It Made, along with notes on the Fall release cookbook webinar I attended.

More soon!

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