Last night while Dylan mowed the lawn, I made Butternut Squash Risotto, a favorite dinner that we have periodically. The recipe is from Barefoot Contessa's Family Style cookbook and is actually pretty easy. I like it because once you get the hang of it, you don't need to measure the ingredients anymore, which simplifies the process. Last night I used yellow onion instead of shallots and bacon instead of pancetta. It's good both ways. Here is a look at some of the ingredients - white wine, Arborio rice, freshly grated Parmesan cheese:
And the butternut squash after it's roasted in the oven with salt, pepper and olive oil for 4o minutes:
The Dutch oven with the onions, bacon, butter and olive oil (mmmmm):
The almost finished product after adding the rice, wine, saffron, squash, and painstakingly slow ladles of broth:
Last step - Parmesan cheese is stirred in, and finally dinner is served:
And the butternut squash after it's roasted in the oven with salt, pepper and olive oil for 4o minutes:
The Dutch oven with the onions, bacon, butter and olive oil (mmmmm):
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