Wednesday, October 12, 2011

Late Farmer's Market Find

Autumn is my favorite season, and this is one of my favorite things to whip up with the last treasures of my farmer's market. This is total comfort food, and tastes especially great with a glass of wine and a slice of olive bread. Yummy!

Spicy Butternut Squash Risotto with Mushrooms

1 small butternut squash
1 3/4 cups vegetable broth
1/2 cup water
1 small onion, chopped
1 large garlic clove, sliced thin
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon allspice
1 cup chopped mushrooms
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine (I used some leftover Sancerre, but just whatever)
2 tablespoons chopped fresh chives

Preheat oven to 350°F.

Halve squash lengthwise and scoop out the seeds. Put halves, cut side down, in a shallow baking pan with about an inch of water in the bottom. Bake squash in middle of oven 20-30 minutes, or until you can pierce easily.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.
In another saucepan cook onion, garlic, and mushrooms in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping simmering, until absorbed.

Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Scoop squash into rice and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in sage and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with sage and oodles of parmesan.


  1. I have a friend who just had a bad butternut squash. Looks like this might be just what she needs to change her mind!

  2. That looks heavenly!!! I LOVE risotto.