Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Happy Monday! Today I'm in chilly Minneapolis attending an event for Target. They put together a fun agenda for members of the Target Inner Circle which I'll be sharing this week, you can follow my Instagram to see what I'm up to today.

This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn't do it justice.

Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It's also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal.

This also makes a great side dish to fish or chicken, I would make the serving size 1/2 cup as a side dish.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for some Spaghetti with Creamy Butternut Leek Pasta later in the week.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand and grate it myself when I need it. A good cheese has an intense flavor you just can't get from the grated parmesan cheese sold on the shelves of the supermarket. 

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