Wednesday, October 6, 2010

Dinner for Two

I just love when cooking a meal all the pots and pans work perfectly together.  Meaning, I could doubly use the bowls, strainers, pans for multiple things versus ending up at the end of a meal with a sink full of dishes.  It was either coincidence last night or a well thought out meal.

I was gifted a few butternut squash from my good friends organic garden.  It was the perfect excuse to make one of my favorite Fall side dishes - Butternut Squash Risotto.  Its Gluten Free too!

Not sure what else to serve I asked my Facebook family for suggestions.  I came up with Creamy Kale Salad (gotta have greens) and a lovely garlic encrusted, wild caught Halibut.  Lots of healthy fats, proteins, and vitamins.  And of course the secret ingredient - Love.

Here is the Butternut Squash Risotto recipe.  For a new spin on stuffing or mashed potatoes, Butternut Squash Risotto makes for a wonderful gluten-free replacement.

It is oh so yummy!
If you have a hard time finding goat or sheep parmesan cheese, you can omit it and add diced 1/4 cup chantrelle mushrooms to add savory flavor.


Ingredients

6-8 cups gluten-free chicken broth (Chicken or Turkey broth work well) - If you make your own it is even more rich!
3 Tbsp olive oil
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice
1 cup dry white wine (such as Sauvignon Blanc) - you can skip this part
1/2 cup freshly grated Goat/Sheep Parmesan cheese (Cow Parmesan can be used if no dairy allergy) - this can often be found at Whole Foods or Central Market
6 Tbsp hemp or flax oil
Salt

Method
Heat oven to 400 degrees.

Heat broth in medium sized saucepan and keep warm over low heat. Heat 3 Tbsp of olive oil in a large saucepan; add onion. Cook over medium heat until onion is translucent, about 5 minutes.

Cover butternut squash cut into bite-size cubes with olive oil. Sprinkle with salt and pepper and place in oven for 35 minutes.

Add rice to onion. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of hot broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

During the last minutes of cooking, add tablespoon of hemp or flax oil, 1/3 cup Parmesan (goat or vegan). At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Serve with the remainder of the white wine and enjoy!

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