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First, you've got your squash. It takes longer to peel and dice than you anticipate. Butternut's a tough nut to crack!
Then you have your olive oil and fig balsamic vinegar, some fresh chopped sage (not shown) a pinch of salt and some pepper to toss the squash with before you roast it in a 400-degree oven for an hour. You'll also need a cup of arborio rice. Some pine nuts, toasted. Four cups of chicken broth (not shown).
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Sautee some onions and garlic and set them aside, then brown a couple of cut-up chicken breasts in the same pan and set them aside. Then throw your rice in, yes, the same pan (you may need to add a little more oil or butter) and sautee it for a couple minutes until it's translucent. Add a splash of hot broth. Stir. Add more broth. Stir. Add more broth. Stir. Repeat, repeat, repeat.
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Eventually, all the broth is absorbed, and your rice is nice and fat but still al dente. Mix in all your fixin's, along with a little more fresh sage, and voilà, butternut squash risotto!
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If I had thought to toast the pine nuts first, this would have been a one-pan meal. I roasted the squash on aluminum foil on a baking sheet, so that pan stayed clean. Old, pre-dishwasher habits die hard.
Yum!
ReplyDeleteI second that!!
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