I made risotto.

One night of cooking class, and I feel as though I could be Julia Childs. I tested my hand at risotto tonight. I got the recipe from my friend who is always making something mouth-watering (and something that seems beyond complicated.) She gave it to me in January of this year. I am just now getting around to it. Better late than never, right?

Here is the recipe:

Butternut Squash Risotto
 

Ingredients

• 1 medium butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 4-5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Cut squash in half longways. Place skin side down on baking sheet. Sprinkle with cinnamon and brown sugar. Roast in oven at 400 for approx 40 minutes. Cool slightly; scoop out of skin, and mash. Need 2 cups for the recipe.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

My adjustments? Very minimal. I ended up cooking the squash for about ten minutes longer to get them fully cooked. I also added a touch of half and half (my friend had added some whipping cream) to get an even creamier texture. I probably stirred for a good thirty minutes to get it to the right consistency. Honestly, I was worried it was going to be pumpkin soup for awhile, but it did thicken nicely.

Mmmm. Creamy and squashy. Don't YOU want some?

The verdict? VERY GOOD. I liked it. I also probably had three glasses of wine while I cooked (stirring is thirsty business!)

I would definitely make it again. Fall loveliness in a skillet.