Butternut Squash and Sweet Potato Risotto: A fall twist on an Italian classic

Butternut Squash and Sweet Potato Risotto

A fall twist on an Italian classic

With fall in full swing here in Massachusetts, 51 Porter has begun to utilize the seasonal produce, which means creative recipes with butternut squash and sweet potatoes! I learned how to make risotto while studying abroad in Italy and finally busted out to make a meal for my gal pals which evoked sounds and nods of satisfaction after my words of "Buon Appetito!"

Ingredients:

1/2 cup arborio rice

1/2 yellow onion

2 cloves garlic (pressed or minced)

1 tbsp olive oil

2 cups vegetable broth

2 cups Butternut Squash soup (see recipe below)

1 sweet potato, peeled and roasted (roast in oven with olive oil, garlic, and salt for approximately 30 minutes)

1/2 cup grated parmesan cheese

1/2 cup white wine

Directions:

1. In a medium sized pot, pour in some olive oil and saute the onion and garlic for approximately 3-4 minutes (until the onion becomes soft and translucent...make sure to keep your eye on it--you don't want to burn the garlic!).

2. Next, add in 1/2 cup of arborio rice. Stir the rice into the onion and garlic, and wait for the rice to absorb some of the juices.

3. Time to add in some broth! During risotto making, you will be gradually adding in the liquid. Add in 1 cup vegetable broth and 1/2 cup wine. Stir and wait for the rice to absorb the liquid. You will continue to do this, while stirring, for about 30 minutes. This risotto actually utilized our butternut squash soup from earlier in the week, so that substituted for some of the vegetable broth. Feel free to add roasted butternut squash if you don't have soup on hand.

4. Once all of the liquid has been absorbed and the risotto has a viscous consistency, you can add in the parmesan cheese and the roasted sweet potato. Make sure to try it just to make sure the rice is fully cooked.

5. Next, time to savor the flavor, baby! You can enjoy it da solo (alone) or with a bed of spinach, which I heavily recommend!

6. Last but not least, buon appetito, amici! :D

Difficulty?

Kelly Kut Rating: Miss Renee Reynolds is a master of some fine Italian classics...espresso and risotto are her specialties. This risotto was so flavorful and creamy. The incorporation of our butternut squash and apple soup leftovers made it so decadent. The key with risotto making is to stir, stir, and stir some more as you add each portion of liquid. This makes for a soft, creamy, and luscious risotto...an amazing Italian classic...51 Porter style.

Taste?

Renee's Mmmmm-gasm Scale: Oh yum! This risotto was definitely flavorful. Using the leftover soup was a great idea! The chunks of sweet potato were delightful as well, although next time, I would cook them a little longer because I didn't feel like they were soft enough. The subtle flavor of the white wine was superb, and the chunks of feta added a nice touch to the top of the piping hot risotto! Pouring the risotto over a bed of spinach was not only beautiful, it was DELISH. I would say that I orgasmed approximately 9,200 times.

Looks?

Stephanie's Hotty Hot Hotness Rating: Using the leftover Butternut Squash soup makes the risotto take on a golden orange color, which is lovely when served over the bed of wilted spinach. I think the key to making this dish make your mouth water are the chunks of sweet potato that were within the orange rice granules. Yum!