Winter Squash Risotto

Pumpkin risotto this weekend. Well, actually red kuri squash risotto, served in squash bowls.

Here’s the recipe I used as inspiration: http://culinaryarts.about.com/od/ricegrains/r/Pumpkin-Risotto.htm

Since my dining partner can’t eat cow dairy, I used goat butter, Romano, and Roquefort for the butter, Parmesan, and Gorgonzola.

Scraping the contents of this squash out to make bowls was difficult and I now have a blister and bruise. So I only scraped 2 of them. The third I removed the seeds, peeled, and cubed. I cooked the 2 different shapes in 2 different batches.

I accidentally over-salted the first batch of squash, so the ended up super-salty.

So I added the properly-seasoned cubed squash, which wasn’t enough bland to fix it. So the next day I made a batch of risotto with onions, olive oil, wine, and rice. No salt or broth. Then mixed the leftover risotto into the new rice. This fixed the salt, but left it tasting a little flat. So I added some fresh sage leaves (the original recipe had some, too), which made it perfect.

I will definitely be doing something like this again.

We ate it with bacon/cider sausage from Seward Co-op,  my favorite place for sausage, that I pan-fried until cooked through and nicely browned on the outside. For the second day, I made swiss chard with mushrooms and leeks and a splash of cider vinegar.

The dining partner has decided that this is even better at quelling a mac-and-cheese craving than gluten-free sheep/goat mac-and-cheese.