A Lazy Sunday and Butternut Squash Risotto

Well I must admit I feel like I let myself down a bit in the challenge last week.  Only in the sense that I didn't make some of the things I wanted to and use up some of the cans I had planned on.  But I guess that is life - we can plan all we like but sometimes life just makes decisions for you by virtue of throwing unexpected events in your path.  But it is a new week so I'll try again.  Still haven't bought anything for the pantry or freezer.

Yesterday we pulled out a prime rib roast that had been in the freezer since - gasp - December 28, 2009!  How did that happen?  Anyway, clearly that is on the dinner menu for tonight now.  Most likely we will rub it down with a little olive oil, salt and some rosemary and thyme left from last week, which I dried in the toaster oven.  Worked quite well amazingly.

I've decided that the chill in the air here calls for a heart warming dish.  I am also on a mission to convert the Omnivore to a squash eater.  He says he will try the butternut squash risotto that I am going to make for a side courtesy of Cooking Light once again.  Next will be brussel sprouts!  Fingers crossed.

Butternut Squash Risotto

Yield: 8 servings (serving size: 2/3 cup)


Ingredients

• 2  cups  water, divided
• 2  (14 1/4-ounce) cans low-salt beef broth
• 2  teaspoons  olive oil
• 1/2  cup  finely chopped yellow onion
• 3  cups  (3/4-inch) cubed peeled butternut squash (about 1 pound)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  Arborio rice or other short-grain rice
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
• 3  tablespoons  unsalted butter
• 2  tablespoons  finely chopped fresh parsley

Preparation

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.