Roasted Butternut Squash Risotto
Category: Main Dishes | Blog URL: http://theitaliandishblog.com/imported-20090913150324/2009/10/18/roasted-butternut-squash-risotto-with-sage.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: The Italian Dish
It has really turned cold here and so it's time to make risotto for fall and that means butternut squash risotto. That doesn't just mean butternut squash, but roasted butternut squash. Roasting the vegetables for any dish intensifies its flavor and sweetens it and butternut squash really benefits from this technique. Please keep in mind that this dish, as usual, is about technique, not an exact recipe. A couple of glugs of olive oil, a sprinkling of salt - how long to roast - these are things all up to you. You should cook by feel, by intuition and that will come with practice. But you must be free to experiment and cook to your liking - maybe you like more pepper or olive oil than I do - or less salt. It is up to you and yes, you can adjust these things. So don't be restricted to exact measurements.
As I've explained before, you shouldn't be afraid of making risotto because of the stirring. Stir a little, attend to something else in the kitchen, stir a little, sip a glass of wine, stir a little. . . you get it.
For quantities, when I make risotto, I usually figure about 1/4 cup dry rice per serving.