Week Three: Butternut Squash Risotto

Yes, I'm playing catch-up on my overdue blog posts.  Week three, I had no idea what to make.  So, I used my handy-dandy iPhone app to look up recipes.  I searched for "low-fat" ideas... and I found this.  Butternut squash risotto.  I figured, I like butternut squash, I like risotto, and oooo!  It has parmesan cheese!  How much better can it get.

Let me give this disclaimer.  I'd never before made risotto.  EVER.  I'd watched my friend, Cara, make it once.  I didn't remember it looking difficult, but knew it would be time consuming.  It was a Friday night, so why even worry about it?  Nothing else going on, so why not cook up a storm?

Went to the store, bought the required ingrediants, and went to town.

And it wasn't THAT hard to make.  Yes, it was time consuming, but it wasn't difficult or complicated.  A couple hours later, I had risotto.

It was good!!!!  That night, it was my dinner.  Creamy, hot, tasty, and delicious.  It tasted wonderfully light and fresh, while remaining filling and wonderful.  I loved it.  It's also made a lovely side the rest of the week.  I've paired it with little steak, bacon, bleu cheese bites a couple times.  Very tasty!!  It's also been a great meal to take to work as a lunch.  I don't know if it will be a regular addition to my repetoire, but it was worth it.  The squash was amazing! 

Risotto with Butternut Squash, Leeks, and Basil
3 Tbs olive oil
4 cups 1/2 inch cubes peeled butternut squash (from a 2 1/4 pound squash)
3 cups 1/2 inch wide slices leeks (white and pale green parts only)
1 Tbs chopped fresh thyme
2 cups aroborio rice
4 14-ounce cans (or more) vegetable broth
1 cup fresh chopped basil
3/4 cup freshly grated Parmesan cheese

Preparation:
Heat 2 tablespoons oil in heavy large pot over medium high heat  Add squash and saute until beginning to soften and brown around the edges, about five minutes. Transfer squash to a medium bowl.
Reduce heat to medium.  Add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. 
Add rice and stir 1 minute.
Add 1 cup of broth and simmer until absorbed, stirring frequently, 3 to 4 minutes.  Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding the next, stirring often, about 15 minutes.  Return squash to pot.  Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (25 minutes total). 
Remove from heat.  Stir in basil and 3/4 cup freshly grated Parmesan.  Season to taste with salt and pepper.  Transfer to large bowl and serve with additional Parmesan cheese.

It definitely took me longer than 25 minutes to cook.  BUT it was worth it, regardless.