Recipe: Butternut Squash Risotto
I have become a
The recipe was found at Food 24 and that had a link to another blog, but the link didn't work when I tried it. Now, the fact that this turned out could be considered a miracle since the measurements and temperatures were umm...not in cups or Farenheit and I kept getting confused....I will write the recipe out here using our American version of the metric system...to spare you from trying to bake it at a ridiculously low temperature because you didn't take the time to realize it was in celsious. Yep, that's what I did...good thing I caught it.
Butternut Squash Risotto: Printable recipe
1 large butternut squash, peeled and cubed
2 tbs. Maple syrup or honey
1 tsp. salt
2 Tbs. olive oil
For the Risotto:
2 c. of arborio rice (recipe called for 500g)
4.22 c. of chicken broth (recipe called for 1 liter)
.425 c. heavy cream (recipe called for 100ml) I think I just went slightly less than half
1 Tbs. fresh sage, finely chopped
1/2 tsp. grated nutmeg
salt and pepper to taste
toasted pine nuts
1. Preheat oven to 390 (recipe called for 200c).
3. Turn the oven down to 350 (recipe called for 180c).
4. Place the risotto in a roasting tray that is 3-5" deep..I used a 9 x 11 baking pan. Pour in the chicken stock and butternut puree and mix through. Place in the oven and allow to bake for 20 minutes.
I left mine in for about 40 minutes but feel like I should have left it in a bit less since it wasn't as creamy as other risotto, but felt like the rice could have been cooked a bit more so I think next time I'll adjust the oven temps a bit more.
With Joy UNquenchable,