One of my favorite recipes for our butternut squash is Butternut Risotto. I found this recipe years ago…so many years ago that I cut it out of a magazine page and have it taped in the recipe binder. I was happily surprised this morning to find a link to the online version which makes it easy to share with you.
I need to add a note here that the pictures did not turn out well and do not do this dish justice in how pretty it looks while cooking and when finished.
I’m sure I use way more butternut than called for because it is yummy, especially (I think) when grown in the backyard garden. Even though the picture isn’t clear, the amazing color of the squash sure is.
Although the recipe calls for chicken broth, I have always used vegetable broth. I switch back and forth between cooking this in a large saute pan and a larger pot and I haven’t noticed a difference in the finished product.
The main piece when making risotto is the constant stirring. It is not a start and simmer dish, it is a high maintenance process.
The recipe gives the option to choose either saffron or turmeric and I have always used turmeric. It certainly tastes amazing, though saffron may also taste amazing, or it may be even better. If you make this with saffron, let me know your thoughts.
Butternut with butter and parm and rice…how can it not be a favorite?
For the past few years I have used vegetable broth in the 4 cup cartons, mostly from Trader Joes. In my blog and book perusals, I read about Better Than Bouillon vegetable broth.
I will be using it the next time a recipe calls for broth and I will report back on flavor.
I have no running to report on however, we have been managing to walk at least a mile almost every day (on Saturday I even walked twice! 😉 ). I don’t necessarily think my running days are over, but it is scary how easy it is to not run after not running for a while. It gets easier and easier and easier to not do it. Sigh…