Butternut squash risotto for my wife

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone
Butternut squash, getting ready for roasting by Cook This...Get Laid.

Butternut squash, getting ready for the roasting oven and RISOTTO. by Cook This…Get Laid.

It’s Craig. Mona’s husband. I want to show you something about how to setup a home dinner date, that’ll also show you how this blog works.

I cook for my wife every week. Risotto is one of my wife’s favorite dishes. If you don’t know the favorite recipe of your wife/girlfriend/fiancé, start asking her. A butternut squash risotto takes 40 minutes to make. I know what you’re saying, but just hear me out as to why you should take the time to cook for her.

Look at this as an opportunity to get closer.  Even when (especially when) you have a long week, take the time out FOR HER.

Set the scene. Mona likes a neat kitchen, so I wiped the counters down and threw all the dishes in the washer before starting. She also likes music on when cooking, so I turned on a mini speaker with her iPod to one of her playlists. When you start chopping onions, give her a glass of white wine, which you need to make this dish. Have a high stool in the kitchen so she can watch you cook. Any assistance offered (and she will), should be politely waved away with a smile. She’ll smile back at you. During this whole time be curious about her life, ask her questions, talk about the food or compliment her. Here’s a sample list. Customize it:

  1. Start with: “I made us some dinner. I hope you like it.” Then lead with #2.
  2. “How’d your day go?”
  3. (If she’s been battling a cold): “How’re you feeling?”
  4. (If she’s been dealing with something at work): “How is the situation going at work?”
  5. “What do you feel like doing this weekend?”

Then just listen. Don’t say a word while she’s speaking. Look her in the eye often. Pour her another glass. Ask her to pour you one if your hands are covered in food, or even ask her to help you take a sip. If you’re unsure about what to say after she stops speaking? Use the solid standby, “Tell me more about that.” Or when she tells you about something she’s struggling with, “You’re so amazing babe. I know you can do it. Keep it up.” Keyword: ENCOURAGEMENT. And if you need to stop and read directions for the recipe, repeat the following, “Hold on hotness, I want to get this right.” When you’re done reading, stirring or chopping, “Sorry about that, tell me again about where you’re going next on your project.”

(More about setting up the scene): Turning on an oven works on a cool winter night. You have to roast the butternut squash before adding it to the risotto, then spend most of the time stirring the vegetable stock into the risotto. You can get most of the recipe items at a Trader Joe’s or most grocery stores. It’s cheap too. Mona tells me this recipe costs no more than $5 bucks.

I am telling you all of this on a blog called Cook This…Get Laid. I hope you’ve connected the dots.

(As told to Mona. And yes, he sometimes calls me hotness.)

Butternut Squash Risotto

  • Preheat oven to 400 degrees
  • 1 small butternut squash if you have to time to cut it up, but I use the 12 ounce bag of pre-cut and peeled squash from Trader Joe’s
  • a handful of chopped fresh rosemary or thyme (dried is fine if you have it)
  • 1 tablespoon of grape seed oil (or any vegetable oil)

Combine all these ingredients in a bowl until the oil and herbs cover the squash. Set in the oven for 20 minutes or until soft to touch. Set your timer. But butternut squash is so forgiving, if it’s even slightly overcooked, it gets slightly sweeter and delicious. Remove from the oven and set aside.

Now it’s time to make the risotto. Heat the broth in a separate saucepan, but on a low heat so it doesn’t evaporate quickly. Turn the heat up to medium on a dutch oven or heavy skillet.

  • 1 small onion, chopped
  • 1 tablespoon grape seed oil (we don’t cook with olive oil on high heats)
  • 1 tablespoon of Earth Balance or butter
  • 1 cup arborio rice/risotto
  • 1/2 cup of white wine
  • 5 cups give or take of organic vegetable broth
  • Salt & pepper to your liking

Add oil to your pan and a tablespoon of Earth Balance or butter, then onion and stir until the onion changes color and becomes slightly clear. Add the rice and make sure you stir it so the rice is coated with the butter and oil. Add the wine and cook for about 3 minutes. Fill the pan so the vegetable stock covers the rice and keep stirring. Basically, you’ll be stirring for the next 20 minutes. Unless you want the rice to stick to the pan, do this. Keep adding the stock to cover the rice, and stir every few minutes. And just when you think you’ve added enough liquid to the rice, add more.

Add salt and pepper to your liking. You can add cheese if you want, but the creamy texture will make you rethink it.

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Dinner, Gluten-free, Lunch. Bookmark the permalink.

Comments are closed.