After finding myself with a fairly large amount of uncooked arborio rice, I’ve been on the hunt for fun risotto recipes. Enter Cooking Light magazine. This month, the mag featured a butternut squash risotto recipe, heralded under its “5 ingredient cooking” banner. Well, you can’t go wrong with five ingredients: butternut squash, chicken stock, arborio rice, parsley and bacon.
Butternut squash just happened to be $1 a piece at my farmer’s market on Thursday. Now, my couponing side wanted to purchase the largest squash I could find in the bin, but I restrained knowing that I don’t partake of butternut squash that often. So, I went with a smaller squash that yielded approximately four cups of cubed squash after peeling and coring. Not too shabby.
Now, onto the risotto. I now have a better appreciation for chefs who make risotto to order. The slow addition of broth and the constant stirring felt like an eternity. But, when I tasted the end result, it was worth the effort. The risotto was delicious! Even before I added the smoked bacon or parsley, the dish had a nice peppery flavor that was quite tasty. For those of you who also have leftover arborio rice and a taste for butternut squash, this is a pretty delicious fix!