Butternut Squash Risotto

recipe: Ina Garten (better known as the Barefoot Contessa)

I found the most gorgeous butternut squash at the market recently. I just knew I had to do it justice and what better way to showcase an ingredient then in a creamy, cheesy risotto.

INGREDIENTS
· 1 butternut squash (2 lbs.)
· 2 tbsp. olive oil
· kosher salt and ground black pepper
· 6 cups of chicken stock
· 6 tbsp. unsalted butter (3/4 stick)
· 2 ounces pancetta, diced
· 1/2 cup minced shallots (2 large)
· 1 1/2 cup arborio rice (10 oz.)
· 1/2 cup dry white wine
· 1 cup parmesan cheese

DIRECTIONS
· preheat the oven to 400 degrees
· peel the butternut squash, remove the seeds and cut into 3/4 inch cubes. you should have about 6 cups.
· place the squash on a sheet pan and coat with olive oil, 1 tsp. salt and 1/2 tsp. pepper. roast for 25-30 minutes, tossing once until very tender.
· meanwhile, heat the chicken stock in a small covered saucepan. leave it on low to simmer.
· in a heavy-bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for about 10 minutes or until the shallots are translucent. (we did not have pancetta or shallots, so I improvised with turkey bacon and yellow onions instead- still tasted great!)
· add the rice and stir to coat the grains with butter. add the wine and cook for 2 minutes. add 2 full ladles of stock to the rice, 1 tsp. salt and 1/2 tsp. pepper. stir and simmer the stock unitl absorbed (5-10 minutes).
· continue to add the stock, 2 ladles at a time, stirring every few minutes. each time, cook until the mixture seems a little dry, then add more stock.
· continue until the rice is cooked through but still al dente, about 30 minutes total.
· remove the risotto from the heat, add the roasted butternut squash and parmesan cheese. mix well and serve.


This was my first attempt at cooking risotto. I have always enjoyed it when other people make it. I just assumed it was too labor intensive and was a little scared I would mess it up. Risotto is so easy and it tastes good with everything- it just takes an ounce of patience- which I am pretty sure I have. We had this left over for days! This recipe triples its size while cooking. I know it's a winner when JJ wants to eat all of the left-overs. He is not normally a left-over kind of guy.
Hope you enjoy.

Mangia!

Pumpkin Pancakes

My mom recently visited us in Kansas City. We had made plans to dine out for bascially every meal that she was here for. But, I would not let her leave without cooking at all for her. Breakfast is the best meal to cook for guests in my opinion. You can get up before anyone in the house is awake and once they start to smell the delicious aromas coming from the kitchen- they all somehow make their way to the kitchen. Since it is fall, and I am really into making everything reflect the season. I opted for Pumpkin Pancakes. It's a simple twist on my normal pancake recipe.

INGREDIENTS
· 1 cup whole wheat flour
· 1 tbsp. brown sugar
· 1 tsp. baking powder
· 1/4 tsp. baking soda
· 1/4 tsp. salt
· 1 tsp. pumpkin pie spice
· 1 beaten egg
· 1 cup skim milk
· 1/2 tsp. vanilla extract
· 2 tbsp. cooking oil
· 1/4 cup of chopped pecans
· butter and syrup for serving

DIRECTIONS
· combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. make a well in the center of the dry ingredients; set aside.
· combine the egg, milk, vanilla extract, and oil. add egg mixture all at once to flour mixture. stir until moistened (should be a little lumpy). add additional milk to the batter if necessary. fold in chopped pecans.
· for a standard pancake, pour 1/4 cup of batter into a 3 inch circle on a hot lightly greased griddle or heavy skillet. cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. serve warm with butter and syrup.

These pancakes were simple and perfect for a chilly fall morning with some coffee. The whole wheat flour really keeps you full past lunch time.
Try them!