Food + Drink
RECIPE: Snow Day Risotto
February has not been kind to Bostonians so far. Two weeks of record snowfalls means that cars are literally buried, sidewalks are nearly impassable, and the T has threatened to finally call it quits. All signs point to staying home. With a little bit of extra time to spend in the kitchen, this risotto comes together nearly effortlessly as a creamy, nutty complement to a snowy day. It requires some stove-top supervision but the smell of sweetly sauteed squash and the sight of plumping Arborio rice make it worth it. Whether you're home from work, school, or just enjoying the view of towering snow piles from your kitchen window on a Sunday, whip up a batch of this comforting risotto to counter the mid-winter slump.
I sourced this recipe from The Pioneer Woman, but modified it based on my refrigerator contents and to decrease the servings because I didn't want it tempting me all week.
Ingredients
[serves 2]
3 tbsp butter
1 tbsp olive oil
1/4 butternut squash, peeled and diced
1/8 tsp smoked paprika
1/2 yellow onion, diced
1 cup Arborio rice
5 cups vegetable broth
salt and pepper
1/8 teaspoon turmeric
1/2 cup shaved parmesan
minced parsley
Directions
Heat 1 tbsp butter and 1 tbsp olive oil in a cast iron pan. Add your squash, paprika, salt and pepper and cook, turning often, until the squash is browned and tender. Set it aside for later.
Meanwhile, heat 5 cups vegetable broth in a separate pot and keep it warm.
Now comes the risotto part! Turn the heat to low and add 1/2 cup of your broth to the pan. Stir gently until the broth is absorbed and then add another 1/2-1 cup (I like a 1/2 cup because it makes it seem like things are moving faster). Keep adding, stirring until absorbed, and adding more broth until the rice is tender. Taste frequently and add salt and pepper as needed.
After about 4 cups of broth have been absorbed, check your risotto to see if it's done. The rice should be tender with a small amount of bite. If not, add another cup or so of broth until it seems right. (Mine took 4 1/2 cups total.)
Once your risotto is sufficiently cooked and creamy, add back in the squash, the turmeric and a healthy serving of parmesan shavings. Stir to combine and serve with minced parsley on top. Enjoy! You just made risotto on your snow day.
