Butternut squash and cranberry risotto

This is one of my fall favorites…butternut squash and cranberries with creamy risotto…yum! It’s also a dish that typically make when my husband is not around. He’s (gasp) anti-butternut squash. In the past, I’ve made this with sweet Italian turkey sausage and it’s a GREAT addition! This time however, I substituted a can of
cannellini beans. When it’s just me and the kids, we tend to eat a lot less meat. I’m certainly not a vegetarian by any stretch, but it’s easiest and faster for me to cook without it. Plus, I typically want to take advantage of cook a lot more vegetable-centric meals. That’s not saying the kids always eat them, but I’m certainly trying!

Where this recipe came from
Many years ago, Brett and I hosted a wine weekend (we lived smack in the middle of Duchess County, NY wine country at the time) with his sister, brother-in-law and a few cousins (anyone remember wine-fest 02??) Anyway, in my quest to create the perfect fall menu, I stumbled upon a butternut squash, cranberry wild rice dish. I’ve since morphed the flavors into a risotto that is a must-make every time fall rolls around. I realize that risotto is not a “whole grain”  (at least I don't think it is, becasue it is white) but I make it anyway  because I love it so much. If there is a whole grain version, please let me know!

Making the recipe
Typically I make this with craisins instead of real cranberries. This time though, I didn’t have any craisins so I grabbed some cranberries out of the freezer. I actually liked the switch, but if you prefer a little more sweetness, I’d substitute craisins for the cranberries (although you could probably cut it down to a ¼ of a cup or so, and add them later in the cooking process). Otherwise, risotto is super easy to make. Add liquid, stir, once liquid evaporates, add more. It’s a little time-consuming, but the beauty is that everything cooks
in one pan!

The results
I was a definite thumbs up. I love the slightly sweet butternut squash, mixed with the tart cranberries and the cheesy risotto. Adela wouldn’t touch it and Bodie ate most of what I put on his plate (although I was sitting next to him, filling up his fork and threatening no Halloween candy if he didn’t eat). He didn’t complain about it, so I’d say that’s a semi-success.

The recipe
1 tbsp olive oil
½ butternut squash, peeled and cubed
¾ cup Arborio rice
juice of ½ lemon
2-3 cups chicken stock (you could use vegetable stock if you wanted to go vegetarian)
½ cup cranberries (mine were frozen)
1 can cannellini beans, drained and rinsed
1/3 cup fresh shredded parmesean cheese, plus some for garnish
3 tbsp parsley, chopped
salt and pepper to taste

Heat olive oil in large skillet over med heat. Add squash and cook for 10 minutes, stirring occasionally. It should be getting slightly soft. Add rice and stir to coat in oil (add another tbsp if you need it.) Squeeze lemon juice in pan, stirring again. Add ½ - ¾ cup of chicken stock (room temp) and stir. Let cook until the liquid is almost gone and repeat with nother ½-3/4 cup stock, stirring occasionally. Continue to repeat. After 10-15 minutes, add cranberries.

And continue cooking process.

The risotto should take about 25 minutes, taste to get your desired degree of doneness (it will start to plump towards the end). When you are adding your last bit of stock, add in beans, cheese, parsley and salt and pepper. Cook out remaining liquid and serve topped with more parmesean cheese.

This makes 3-4 servings. (Probably closer to the 4 side, but for me, I'd say it's 3!)