I know, I know, this is my second risotto, but hey, ’tis the season for rib-stickin’ hearty goodness, AND for squash, so its kind of an obvious choice, right? This is adapted from a cookbook of side dishes called “By My Side” which I loved, as I would eat side dishes as main dishes every day if I could. So voila!

Butternut Squash Risotto

  • 1/4 cup olive oil
  • 1 cup chopped Onion
  • 1/4 cup chopped fresh Thyme (or 1 tsp. dried)
  • 2 Tbsp. chopped fresh sage (or 1/2 tsp. dried)
  • 2 cups cooked squash, cubed
  • 2 cups Arborio rice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 Tbsp. Brown Sugar
  • 1/2 cup white wine
  • 1/2 cup sherry or calvados (I used beer?)
  • 5 – 6 cups hot stock
  • 1/2 cup grated parmesan
  • Salt and Pepper to taste
  1. In medium pot, bring to simmer 6 cups of stock.
  2. In a large pot over medium heat, saute onions in olive oil until soft. Add thyme and sage and stir. heat 1-2 minutes.
  3. Add squash and rice, stir until well coated. Add cinnamon, nutmeg and brown sugar, saute 2-3 min. Deglaze pan with wine and sherry, reduce 2-3 minutes.
  4. Add stock 1/2 cup at a time with 1 Tbsp of parmesan & salt and pepper.
  5. Repeat until rice is cooked. Move rice around with spoon, so it will absorb maximum liquid.  You may need to use a flame-tamer or ring if rice is sticking.
  6. When rice is creamy and soft outside with a little starchy bite inside, you’re done!

This is a pretty easy and delicious risotto, I hope you enjoy it!

Advertisements

In honour of my squash-tastic visit to the Ottawa Farmer’s Market today, I am posting a go-to recipe that I’ve been making for so long that i don’t even remember where I got it from. Its really versatile – I like butternut squash, but it orginally called for Acorn, and the other day I made it with pumpkin. In the summer, you can cook the squash on the BBQ, which is handy. Also, it works great in the slow cooker.

And as an additional bonus, here is a fall-themed photo I took on the way to the farmer’s market today!

Oak Leaves at Lansdown Park

Oak Leaves at Lansdowne Park

Squash Soup

  • 3 Butternut Squash (Or substitute Acorn or Pumpkin)
  • 3 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3-1/2 cups Vegetable Broth
  • 1 tsp. Salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. Paprika
  • 1/4 tsp. Allspice
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cayenne
  1. Cut squash in half, scrape out seeds. Bake face down in shallow pan @ 350 degrees F for 55 minutes. Let cool on cutting board, scoop out pulp and discard shells.
  2. Saute carrot and onion in water over medium heat, adding more if it gets dry. Cook 12-15 minutes or until carrot is soft.
  3. In two batches, puree carrot mix, broth and squash in blender or food processor.
  4. Combine pureed soup and all remaining ingredients in large pot or crockpot, simmer 15 minutes or until all ingredients are hot. Garnish with fresh thyme sprigs.

And thats it! Serve with some delicious bread and you’re golden. A nutritious delicious soup with which to fend off the upcoming winter. And its vegan! Bonus. For the animals. 🙂