Adventures in Everyday Entertaining
Almost a month ago I discovered a wonderful Butternut Squash Risotto recipe done my friends over at The Humble Foodie. I needed something vegan and gluten-free for a potluck and this seemed like a perfect and delicious solution. The original was curry seasoned, but I wanted to change it up just a little bit since I’m not a huge curry fan (but working on it). The results was a creamy and flavorful dish combining savory spice with just a touch of sweet. And for your potlucks that have dietary requirements — this is a wonderful fit!
Butternut Squash Risotto — modified from The Humble Foodie
Heat olive oil in dutch oven, or large pot, over medium-high heat. Add cubed butternut squash and chopped shallots. Salt and pepper, to taste. Cook for 10 minutes, stirring constantly, until soft and starting to brown.
Lower heat to medium and add rice. Stir frequently and cooking for one minute or until the rice begins to appear translucent.
Add a 1/2 cup broth and cook, stirring, until it has been absorbed completely.
Add spices, as well as more salt and pepper to taste. Add another 1/2 cup of broth and stir until absorbed.
Continue adding broth, 1/2 cup at a time. Make sure to stir continuously so that the rice doesn’t stick and burn to the bottom of the pot. Adjust seasoning as necessary. The entire process takes a bit but it is worth it. The end result will be a creamy and flavorful risotto.