Butternut squash risotto

Several weeks ago, I was exploring Martha's recipe selections for butternut squash, and I came across butternut squash risotto.  It looked delicious, but since I've never tackled risotto before and cooking risotto takes a lot of time, I put the recipe aside.  It stayed with me though, and finally I just had to make it.

And I'm so, so, so glad I did.  This dish is now among my top comfort foods, and it's a must for the chilly fall season.

Start with a bunch of butternut squash cut into pieces larger than dice.

The recipe calls for a whole butternut squash. I thought that seemed like a bit much, so I only used half.  This was wrong of me--in retrospect, I wish I had added the entire squash.  Oh well. Live and learn, am I right?

Risotto does take a substantial amount of time to make.  Add some liquid, stir the risotto until all the liquid is absorbed, add more liquid, stir the risotto...you get the idea.  In all, you can expect to stir this dish for 40-60 minutes before it is ready.

My stirring time was constantly interrupted with the needs of my children, so I stepped away several times to wipe a nose or find a special toy.  This had me worried about the quality of the final product, but the risotto turned out fine.

It was my first time making risotto, and I am hooked. The time commitment is large, but it is worth it.  I can see this dish impressing dinner guests or just being a nice, comforting family meal for a chilly fall evening. 

Give this one a try soon, and let me know how it goes. Enjoy!