Roasted Butternut Squash Risotto with Sugared Walnuts

20 02 2011

Continuing on my quest to try the recipes I’ve been collecting, I ambitiously set out to make my first ever risotto. As I have complained previously, ingredients readily available elsewhere are sometimes difficult to find in my small midwestern city. However, since even in my town, people have not only heard of but actually eat risotto, I expected no trouble. Three grocery stores later, and I returned home with two boxes of pre-packaged risotto, after having read the directions to know the rice was separate from the seasonings, so I could use it in my dish. (I complained incessantly for several days, which paid off in that I believe I now have a “local” source for Arborio rice…Sam’s Club!)

This dish was time consuming, but not difficult. I was not pleased with the garlic: since you add it to the squash uncooked, and it basically only warms, it tasted raw. I will need to experiment with adding it sometime during the cooking process. The recipe suggests 20 minutes of stirring and adding the liquid, but I found it took more like 30.  It was worth it, though!

One serving of my first risotto!

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