Butternut Squash Risotto with Pistachios and Lemon

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Ugh, you guys. I’ve been trying to get motivated to cook all week, and I really just couldn’t do it. When I first started this blog, I had so many recipes I was excited to make and share. I’m not sure if I’ve made all of them or what, but here it is November, the month of roasted veggies and soups and comfort foods and pumpkin spice and basically all of my favorite things, and I’ve been completely uninspired. Yesterday I decided I would perhaps just take the month off. I mean, I had posted consistently for the past seven weeks – that’s almost two whole months – so certainly I deserved a break. But then, this morning I remembered a recipe I’ve been meaning to make for the past five Novembers now (I know that it’s five because the cookbook where it comes from was a hostess gift from my friend Lindsay, when a group of us threw her a baby shower for her little guy who turns four next week, sob!). Butternut squash and risotto are two of my favorite things, so I don’t know how it’s taken me so long, but for whatever reason it has. All of the sudden I inspired not only for the blog, but for dinner too.

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Risotto is one of those things that I think a lot of people are afraid to try at home for fear that it’s too much work. Or at least, risotto is one of those things that I used to be afraid to try at home because I feared it was too much work.  While it does require a half an hour of hanging out near your stove, it’s a half hour where all you have to do is stir a pot and maybe drink a glass of wine (the recipe calls for one third of a cup, which leaves a lot of wine left for drinking). The prep time is pretty minimal – at least if you use a food processor to grate the squash – so all things considered this is a relatively easy meal to throw together. Once your squash is grated and your leek is sliced, you get to just stand by the stove and stir, chatting with whomever is in your kitchen or scrolling through your instagram feed from the day. I minced my garlic straight into the pan, and once the risotto was done cooking zested the lemon and squeezed the juice right in as well.

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I have a few tips, but they’re pretty minor. (1) I wasn’t sure how much half a pound of squash was, so I used two cups, the better part of the small squash I had on hand. (2) At first I found the rice was sticking the the pan quite a bit, which was why I used a little extra wine to deglaze the pan. Nothing like dumping wine straight from the bottle into a Le Cruset to make you feel like a real chef! (3) At the beginning my rice was absorbing the stock pretty quickly, so I was worried I would get through the 6 cups before the 25-30 minute cooking time, which is what happened. Although the sauce was creamy after 30 minutes, the rice was still a little crunchy, so I added a bit more stock and left it on the stove for five minutes longer, at which point it was perfect. (4) The reason the cheese is optional in the recipe as written is because Melissa’s husband doesn’t eat cheese. As such, she uses it as an optional garnish, but I stirred a bit in as well. The risotto doesn’t really need it, but I find that parm makes everything better. Finally, (5), I was a little iffy on the pistachios but decided to follow the recipe to the letter for the sake of the blog (you’re welcome). They’re $$$ – even buying a small amount in bulk was $10 – and hard to chop. I expected I would write that you didn’t need them – but while again the risotto would be delicious on its own, I was pleasantly surprised to find that they in fact add quite a bit both in terms of flavor and crunch.

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OK so there you have it – my “weekly” post at 4:30 on a dreary Thursday afternoon – late, but still with enough time for you to make this for dinner tonight. Trust me, you’ll be glad you did.

One Year Ago: Green Chile Posole
Two Years Ago: Curried Butternut Squash Soup
Risotto, Previously: Corn Risotto-Stuffed Peppers
Melissa Clark, Previously: Double Coconut GranolaOlive Oil Banana BreadSplit Pea SoupCorned Beef and CabbageRoasted HalibutCarrot Mac and CheeseKale SaladSesame Soba SaladBrown Butter Nectarine CobblerPort-Braised Short Ribs, Capellini with Bacon, Rosemary, and Tomatoes

Butternut Squash Risotto with Pistachios and Lemon

1/2 pound peeled butternut squash
6 cups (approximately) chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, more to taste (I used low sodium chicken stock and found that I needed quite a bit more salt)
1/3 cup dry white wine (I added a couple additional splashes)
Finely grated zest of one lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste ( I used quite a bit more)
Freshly ground black pepper to taste
1/4 cup chopped salted pistachios
Grated parmesan cheese, for serving (optional)

1. In a food processor fitted with a grating attachment, shred the squash. (Or use a box grater, but it will be harder to do.  You can also just dice into small cubes, which will taste just fine but won’t dissolve into a sauce like the shreds do). In a small saucepan, bring the stock to a simmer. Melt the butter in a large skillet or dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about one minute longer. Add rice, squash, rosemary, and salt. Stir until most of the grains of rice appear semitranslucent, 3-4 minutes. This means they have absorbed some of the fat from the pan, which will help keep the grains separate as they form their creamy sauce.

2. Pour the wine into the pan and let it cook off for about two minutes. Add a ladleful of stock (about 1/2 cup) and cook, stirring constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, one ladelful at a time, and stirring almost constantly until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, 25-30 minutes (Melissa says you may not need all of the stock, although I found that I needed more – my risotto was creamy after the 6 cups were used up but the rice was still a little too crunchy – it needed a couple more splashes of stock and five more minutes on the stove). Remove rosemary stems and stir in lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed (mine needed both). Garnish with the pistachios and optional cheese before serving.

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