Butternut Squash Risotto

[poliphilo]

I'm territorial about my kitchen. Ourdert came round yesterday evening threatening to make tea, but I faced her down and continued with the recipe I'd planned- a butternut squash risotto. I'm cooking a lot of real recipes from real cookbooks these days . This one was out of the BBC's GoodFood mag. It was lovely.

I don't believe I've cooked with butternut squash before. As far as the taste goes it might as well be swede, but the texture is something else- really smooth and melting.

Comments

[poliphilo.livejournal.com]

I don't think the variety of rice matters all that much. I think it would have tasted as good with basmati- or any other kind.

[ryanstrong.livejournal.com]

It would probably taste slightly better, but it would take about twice as long to cook, and you'd probably have to cover it for the last 10-15 minutes. Also, the texture wouldn't be quite as good. I do it all the time, because I generally have basmati or a medium-grain brown rice on hand at any given time.

[poliphilo.livejournal.com]

Good point. It was sufficiently labour intensive using arborio. It didn't do my arthritis any good having to stand for that long in front of the hob. Adding another 15 minutes to the cooking time would have been a killer.