I am so excited about this recipe for a couple reasons. I joined a food bloggers recipe swap club where every month I will be making a recipe of my choice from a fellow food bloggers page and sharing it with all of you. I love this idea and am already so excited about this club not only because I get to network with other foodies but it challenges me to make something I may not have thought of! This month I was assigned The Olive Blogger and because it's fall and I was feeling festive and cozy this weekend I chose to try their Butternut Squash Risotto recipe. I'm so glad this was my pick because it was seriously amazing - like I can't wait to make it for guests, new fall staple recipe amazing.
Important note before you get started on this recipe, it will take you at least 2 hours to make in order to get the perfect risotto consistency. About half that time your squash will be in the oven and you can be doing other things, but leave yourself enough time to prepare :) Trust me, it is so worth the time!
I did make a few minor adjustments from the original recipe just based on what I had on hand. The original recipe called for adding onion & lemon and using vegetable stock instead of chicken stock. If you'd like to follow this add in a small chopped onion with garlic when we cook it, use vegetable stock when we use chicken stock, and top with a little lemon zest at the very end.
Step 1 Directions, Preparing the Squash:
Step 2 Directions, Preparing the Risotto: