Butternut Squash Risotto, pp. 172-173

We’re back again! This recipe called to us on a cloudy, rainy day. Start to finish it took about an hour and a half. Here’s the finished product:

It tasted delicious, with a really nice sage/cheese/squash combination. An interesting trick the recipe used was to cook the seeds and fibers from the squash with the vegetable stock, then strain, to add flavor to the dish. Bruce fried up some leftover sage leaves for a garnish.

Steps along the way included frying the squash

and frying onions and then browning the Arborio rice before deglazing the pan

I liked the straight-sided pan better for this dish, and myself would have used one with higher sides. But, it didn’t boil over so I can’t complain.

This definitely made enough for 6 servings. Happy cooking!