Before I get to the business of sharing this wonderful, comfort food recipe for vegan butternut squash risotto, I want to thank you all for the enthusiastic response to my back to school post! The supportive words meant so much to me. I’m in the middle of deciding my curriculum, and I’ll keep you posted on how my first semester shapes up. In the meantime, risotto.
I love risotto. It’s warm, filling, delicious, and even though it’s easy to prepare, it looks and tastes “fancy.” It’s often my go-to for entertaining—provided there are enough people around to entertain themselves for a while while I stir—or for holidays. The hitch, of course, is the time and attention it takes to prepare, which means that it’s not always an easy choice for busy nights. But the good news is that the process and the watchfulness are relatively easy work, in spite of being hands-on, and it’s really tough to mess up risotto.
Last week, I decided to combine two of my favorite things—rice and butternut squash—and create my first ever butternut squash risotto. Naturally, the pairing of two such stellar main ingredients was a success. I loved this dish, and I hope you will, too!
Served up with simple salads, this was a perfect winter dinner. My boyfriend noted that cold leftovers were even better than the original bowl. I didn’t have a chance to test his theory, but I can believe it!
Cook’s note: one of my favorite things to do with leftover risotto is to pan fry little patties of it in a touch of olive oil. If you make this recipe and want to switch it up with the leftovers, try it!
As school fires up, I’m going to feel gratitude for every night on which I have an hour or more to cook. For now, you can look forward to a few more of last week’s highlights, including homemade pizza (dough and all) and a mystery recipe I can’t wait to share. Stay tuned!