I must apologize for not having posted anything yet this week. After being sick for a week and a half, I have to admit that cooking was starting to fall to the bottom of my priorities list; I’ve really been more interested in attempting to do things like shower and go back to work.
Perhaps the one benefit to wanting to crawl in a hole and die cry is that my wonderful (awesome, beautiful, amazing, and did I mention wonderful?) mother drove up to see about me and get me to the doctor. And when I was finally starting to feel like eating a real meal again last night, she made me one of my favorite things: butternut squash risotto. Aren’t mommas just the best? Mine sure is.
Risotto is one of those big-bang-for-your-buck meals. It is the perfect dish to impress someone; they never have to know that it is actually quite easy to make. You really just need some time and a few relatively inexpensive ingredients. Plus, once you learn the basic method, you can add just about anything to make your own variations on a basic risotto.
This recipe uses cooked, mashed butternut squash, making the risotto even creamier and dreamier than ever. Plus, who doesn’t love butternut squash? (Perhaps butternut squash is my pumpkin, as demonstrated here…and here…)
Promise me you will give this butternut squash recipe a try. If you do I promise to get my own butt back in the kitchen soon. Pinkie promise? Awesome.
[mv_recipe post_id=”6337″]
Just wanted to let you know this turned out SO WELL. I couldn’t believe how flavorful this risotto was – and it smelled so good! I think I will use a little less liquid next time, maybe 4 cups instead of 5. But yeah. YUM. Oh, and hilariously I made it with Smitten’s Buttermilk Roast Chicken, which I just noticed that you also made and reposted. So I can assure you, this combination is killer and glorious. Thanks again for the great recipe!
I am so glad to hear that you enjoyed it! Those are two killer recipes…I bet that was an awesome meal!