This particular beauty is a butternut squash and it is very popular during the winter months. It has a sweet yet nutty flavor, similar to a pumpkin. Butternut squash is actually a fruit and it can be prepared in multiple ways from soup, to purees, to roasting. The other night I made a Butternut squash and vanilla bean risotto. Yes it may sound like an odd combination, but fear not this creamy risotto is well worth a try. Anyways cooking isn't about playing it safe. It's about picking up that odd shaped fruit/vegetable at the grocery store that you have no idea what do with, taking it home and trying something new! I am a working mother and we are all about routine around here so if it seems that I am getting excited about a piece of squash it's because I am! The kitchen is the one place where routine should be thrown out the window! Try something new people, and here it is!!!
Butternut squash and vanilla bean risotto
6 cups low sodium chicken broth
1 small yellow onion diced
1 1/2 cups arborio rice
1/2 butternut squash peeled and diced
1 vanilla bean
1 clove garlic minced
4 tbs cold butter (unsalted)
salt and pepper
First peel and dice your butternut squash. You want to cut off the ends then slice it down the middle horizontally. Spoon out the center, just like a pumpkin. Once you have cleaned out the center slice the squash in long strips then slice in half again. then dice in small cubes like so.
Once you have your butternut squash diced, dice your onion and garlic as well and have set aside. You will need all of your ingredients out and ready to go, because once you start cooking risotto you won't be able to leave it. People say risotto is hard to cook and that it takes a long time but honestly it's pretty easy, you just need to watch it and give it some love.
Next get your chicken broth ready. Pour your 6 cups of broth into a pot and keep on medium low heat. You will be adding the broth to your risotto ladle by ladle. Keeping your broth warm will help quicken the cooking process. Next heat your saute pan for the risotto. Medium Hi heat and add a couple Tbs olive oil and 1 Tbs butter, toss in your onion, garlic, and a pinch of salt and saute until fragrant and translucent. Then add in your butternut squash and arborio rice. You want to saute your rice for a few minutes before you add in any liquid. After about 5 minutes add in your warm chicken broth only 2 ladles full. If the broth starts boiling rapidly when it hits the pan turn down your heat. Again this is a slow cooking process, you want your liquid to be at a low simmer. After you have added the first of your liquid, split your vanilla bean down the center and scrape out the beans. Place the beans and the pod into the risotto pot. Continue to stir your risotto with a wooden spoon, once the first of your liquid has evaporated add in another ladle and continue to stir. Repeat this process until all of your liquid is gone. Here it is at a glance..
This whole process will take about 20-25 minutes. You will start to see your rice release it's starch and the risotto will get creamy. Just continue to taste it as you go. Arborio rice is actually a pasta so like any pasta you will be able to taste if it is done or not. You want the rice to be smooth and creamy it should not have a bite to it. After your broth is all used up and your risotto is thick, finish it off with about 3 Tbs cold butter cubes. Throw in the butter and stir quickly. Season to taste with salt and pepper. You will want to serve immediately.
Coffee Rub:
1 Tbs coffee
1 Tbs kosher salt
1 Tbs brown sugar
1 Tbs fresh rosemary
I hope you will take a chance on something new this holiday season! Don't be afraid, just go for it! If it doesn't work out you can always try, try, try, again!!!
Happy Eatings!
