Oh my! That’s what I have to say about this risotto. I used to think that risotto was extravagant, a meal meant only for those who traverse fancy eloquent restaurants. Imagine how amazed I was to discover that I could make this meal at home, and how affordable it is.
This recipe dances on your tongue. A delightful savory smooth and remarkable fall inspired dish. Butternut squash provides earthy tones while a slight hint of parmesan provides age and cream. The rosemary balsamic mushrooms complete the dish with a kiss of tang. And beets, who doesn’t love those guys? Alright probably many people but have you really given them a fair chance? Come on, those little root guys are packed with nutrition and can be amazingly delicious.
And what is even better this meal is gluten free! I dance in joyous circles about this. Yeah, that’s right awkward, clumsy, hysterical circles. Which is exactly what I did in the kitchen after my nightmare day in Philadelphia.
Never ever try to get in and out of Philadelphia in 8 hours. Do not do it. Otherwise you will be like me…that really frantic crazed lady running through Philadelphia International Airport in high heels. (Can you say ouch?) Ladies you know what I’m talking about. However, I digress…you don’t care about any of that…but I’m sure I made you crack a smile? No? Well I guess I will not win any comedy shows.
Ready for the recipe? Of course you are. Now ready, set, cook!
Ingredients for 4
-2 cups butternut squash
-1/2 golden beet sliced very thin
-1/8 cup diced onion
-1 clove garlic diced fine
-2 sprigs fresh thyme removed from stem
-1 sprig rosemary removed from steam and diced fine
-1 cup Arborio rice
-16 ounces chicken or vegetable stock
-1/2 teaspoon smoked sweet or chipotle paprika
-1/2 teaspoon turmeric
-1/2 teaspoon salt
-1 teaspoon fresh lime juice
-1/3 cup shredded parmesan cheese
-3 teaspoons olive oil
1- Begin by cutting your butternut squash into ½ inch cubes. (You can begin with a fresh whole butternut squash which will need to be peeled cut in half and the seeds scoped out. Or you can do what I did this time and get the already nicely peeled and cubed squash from the grocery store. I did have to cut the cubes into thirds as they were still too large for my liking.)
2- Heat 2 teaspoons olive oil on medium high in a large non stick skillet.
3-Add the squash and sprinkle with paprika, turmeric and salt.
4-Cook squash until tender and golden brown, (about 10 minutes) and then add in sliced golden beets. Then add lime juice and cook for another minute.
5-Remove from heat and place in bowl.
6-Add the remaining teaspoon of olive oil to the skillet.
7-Add the Arborio rice, coat with olive oil and cook for 2-3 minutes.
8-Add 1/8 cup of dice onion and cook for 2-3 minutes, then add in garlic and cook for another two minutes
9-Slowly begin to add in your stock. Preferably you want your stock to be warm. You will add about ½ cup at a time.
10-Reduce heat to medium low and cover.
11-You’ll notice the Arborio will absorb the stock . When most of the stock has been absorb add the next ½ cup of stock and stir slowly each time. Continue to repeat until all stock has been used.
12-Add butternut squash to skillet with Arborio. Stir to incorporate.
13-Add fresh thyme and 1/3 cup parmesan cheese.
14- Stir until cheese has melt and texture is smooth.
15- Distribute into bowls and top with balsamic rosemary mushrooms (recipe below).
Balsamic rosemary mushrooms
Ingredients for 4
-1 teaspoon olive oil
-2 teaspoons balsamic vinegar
-1 cup sliced mushrooms
– Diced rosemary
1. Heat small frying pan on medium high heat. Add 1 teaspoon oil.
2- Add mushrooms and cook until golden.
3- Add the balsamic and rosemary.
4-Cook until most of the balsamic has been absorbed.
5- Spoon mushrooms on top of risotto.
And voila you have instant goodness. I am very lucky that Cal and I didn’t eat all 4 servings in one night. I was tempted but I resisted. However the leftovers kept and reheated well. Delicious!
As always eat healthy stay fit,