Nothing complicated, but man, this turned out velvety and comforting and not at all bland.
Before starting the risotto, cube a butternut squash into 1-inch cubes. Bake with butter at 400 until completely soft (this took about the same amount of time as making the risotto).
Start with this risotto recipe, using port instead of sherry. Once it's finished, toss in the butternut cubes and the seeds of a large pomegranate. Add a few tablespoons of apple cider and salt to taste.
Funny, I am making butternut risotto this weekend for a dinner party! I was going to top it with pepitas and serve it with a salad dressed with a warm apple vinaigrette, yummmm. Love you!
ReplyDeleteWhat is also funny is that Melissa just posted a Butternut Risotto with Pomegranate on her blog! Must be good stuff. :)
ReplyDelete