Wednesday, October 27, 2010

Hello Fall--Butternut Squash Risotto

A hot steamy bowl of butternut squash risotto is one oozing mouthful of fall goodness. Topped with a bit of fresh pepper, the dish seriously melts away any chill of the evening. Hints of the pinot gris wine, vegetable stock, and freshly grated parmesan all combine into a delicious accompaniment to the fresh butternut squash (that always screams fall) and arborio rice.

I used Martha's recipe, omitting the fresh sage (sadly none to be found in my fridge or wilting garden) and substituting freshly ground pepper for  garnish. I also probably used 1.5 times the amount of the butternut squash.

Seriously yum.

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