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To continue with the squash theme of the season, I’m posting this recipe for this very delicious risotto that I invented with my roommate during a dinner party earlier this week. I found that using delicata squash in this risotto actually avoided the need for parmesan, making this recipe an easy one for those looking for dairy-free recipes, and a delicious option for those who just simply don’t have any in their fridges (as in my case).

With the autumn changing to winter, I find myself craving the warmth of dishes like this one. The key to making risotto ultra creamy is to stir it constantly while it cooks. It may feel tedious at the time, but it sure pays off in the end!

Ingredients – 6 servings

-1 onion, diced
-1 Tbsp butter or oil + extra for roasting squash
-1 1/2 cups arborio rice
-3 cups vegetable broth
-1 cup water + more if necessary
-1 cup dry white wine
-1 whole medium-large delicada squash, seeds removed and cut into quarters
-dash of salt

Directions

Preheat oven to 400F. Clean and quarter the squash, then cover with a light coating of oil and a dash of salt. Place in a pyrex dish and bake, uncovered, approximately 30-35 minutes or until very soft and the edges begin to brown.

Place the broth and water in a covered pan and bring to a boil. Heat butter or oil in a large heavy-bottomed pan. Cook onions in pan for 2-3 minutes, until translucent. Add arborio rice and stir. Cook for 4-5 minutes, until grains become lightly toasted. Add in wine and stir. Once most of the wine is absorbed, add a cup of broth, and continue stirring. Repeat once liquid is absorbed. Mash the delicata squash and add into rice. Stir. Continue adding broth all the way until it has been fully absorbed. Keep broth simmering while you are adding it. If you run out of broth before your rice is fully cooked, just add a bit more bouillon or water that you have preheated. By the end, all that stirring will result in an unbelievably smooth risotto.

If you like, keep a few pieces of squash separate untili the end to garnish the risotto with. You can add a pinch of parmesan or crushed hazelnuts to top this delicious meal off. Bon appétit!

-Sitelle

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