We’re not vegetarians (yet) but it’s possible we are heading in that direction. Peter always leaned that way for health reasons and I, in recent years, have become deeply disturbed over the exposes regarding the treatment and slaughtering of animals. Sometimes if I find myself thinking about it, I can’t finish eating whatever meat was on my place. I know this sounds weird coming from someone who just extolled the virtues of The Shake Shack. Well, like I said, I may be headed in that direction but it’s long journey down that road.
However, I do love cooking with fresh vegetables and therefore I often make vegetarian meals. Tonight we had a delicious dinner; I made a Butternut Squash Risotto, Roasted Cauliflower and a Mesclun Salad. That and a freshly baked baguette from Fairway made quite a meal.
3 cups fat-free low-sodium vegetable broth
1 cup butternut squash puree
3 cloves of garlic, chopped
1/4 cups shallots, chopped
1 cup Arborio rice – I used Carnaroll rice
2 oz dry white wine
1TBS chopped fresh sage
1/4 cups freshly grated Parmiagiano-Reggiano
Salt and fresh cracked pepper to taste
2 cups fresh baby arugula, for garnish
In large sauce pan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In large heavy sauce pan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute till rice is well-coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.
Serve immediately and top with baby arugula and extra grated-cheese if desired. Makes 3 2/3 cups.
Recipe courtesy of Skinnytaste.com
- Butternut Squash Risotto with Basil and Pine Nuts (lattesandleggings.com)
- Butternut Squash Soup (twinfinitewisdom.com)