Butternut Squash Risotto

I just wanted to post this delicious recipe that I tried tonight. I’ve made Butternut Squash Risotto before, and it was good, but we thought it was missing something. After doing some research, I found this recipe and it is so good. The sage & nutmeg really bring the recipe home.

A few tweaks on my part: I didn’t use white wine, because we didn’t have any (and I don’t even know if cooking with it is good if you are pregnant anyway). Instead I added a dash of cream at the end, which helped make it super creamy and yummy. I also used fresh roasted Butternut Squash, which is so easy to do: Cut the squash in half, scoop out the seeds, place face down on a cookie sheet lined with foil and bake at 375 degrees for 45 minutes.

The butternut squash helps make the dish very buttery without a lot of butter. Also: I didn’t use a whole onion. I used maybe 3/4 of one, and it was perfect for us.

Olivia loved it also, so it is a good dish for little ones. The creamy consistency probably helps.

On a side note: I promise to post more, I’m just still really sick. Today was a bit better, but I live in a constant nauseous state. I keep telling myself “2 1/2 more weeks” until I am out of the 1st trimester. HOPEFULLY the nausea will subside. But, in all honesty, if being sick is something I have to be in order to produce a healthy baby, I won’t complain. :o)

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