I had always taken a rather dubious approach to making risotto. I think I had been put off with the countless horror stories about the finished article, and I avoided making it for some time. I mean if you are going to stand over a stove endlessly stirring, you want to reap the rewards….don’t you?
I ventured into making risotto a couple of years ago, more accurately, butternut squash risotto when I ordered it in a gastropub and was so disappointed with what arrived; long grain rice with brick hard butternut squash. Not very appetising and it made me try to discover the taste of what I had expected all those years ago. When I attempted this recipe, which has been adapted from BBC Good Food I was more or less expecting failure but much to my delight it was unctuous and just on the right side of indulgent. Attention, the butter and Parmesan cheese in the recipe do make this dish so try not to scrimp on the portions
The use of butternut squash signals everything about Autumn and Hallowe’en to me. This year I have been fortunate enough to spend the beginning of Autumn in the UK and I have marvelled at the changing colours of the trees. Deep russets, gold and chocolate colours blot the landscape. I don’t get to see much of this in Hong Kong so I was happy to be reminded of just how beautiful the Autumn season is. Mother Nature is kind to us, this tree greets me every morning as it screams it’s changing coat of many colours.
I always struggle preparing Butternut Squash, it seems to take forever to peel and carve the blasted vegetable but I do feel it’s worth the effort. The sweet notes it renders upon roasting is just too comforting to be without!
The original recipe advises 1.5 litre of stock but I feel 1 litre was sufficient. I was looking for a creamy consistency rather than a soup-like consistency.
As we move onto next week, I cannot believe Hallowe’en is fast approaching. Last year I spent Hallowe’en in Hong Kong and was surprised to the extent to which it is celebrated. Pumpkins and Hallowe’en parties are in abundance and not just restricted to those of younger age. It does make me smile at how creative and outlandish some of the costumes can be
Happy Hallowe’en to all those celebrating!
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I’m entering this post to the October One Ingredient challenge hosted by lovely ladies Nazima at Franglais Kitchen and Laura over at How to cook good food. This month we are really spoiled with the range of recipes. Head on over for some seasonal inspiration.
In addition, I’m entering the Herbs on a Saturday challenge hosted by the very talented Karen over at Lavender and Lovage
How do you use Butternut Squash?