Meatless Mania: Butternut Squash Risotto

Husband is a carnivore. Not only has he banned me from seeing the movie Food Inc, but he has a similar ban on In Defense of Food or any other book that somehow might turn me into one of those liberal greenies (well, I guess I should say “further into one of those liberal greenies” as I grew up in the People’s Republic of Cambridge Massachusetts and I compost). I’ve implemented a mostly meat free diet when not with husband (weekday breakfast and lunches) and try to have one meat free day a week (currently Thursday). So I was shocked and amazed when husband requested a repeat of this Butternut Squash Risotto and suggested that even though it was meatless, we make it the entree!

Now here’s the truth about Julie and Risotto—I kind of hate it. Somewhere in my mildly anorexic youth I became convinced that Risotto makes you fat; so like cheeses, desserts and red meat, I cut it out completely. Fortunately, as I aged, I realized life is too short to worry about such silliness and I added most of these contrabands back into my life. However it is only lately, when Los Angeles gets down to a chilly 50 degrees, that I’ve started craving inner warmth in the form of food. Thus, a sudden interest in Risotto.

One would assume that since this recipe comes from America’s Test Kitchen, it would be perfect. However, having made this twice, I must implore you to try the following changes:

1. Omit the sage or tone it WAY done. The first time I made this dish, I had no sage, left it out and the risotto tasted wonderful.  The second time, I added the full 2 Tablespoons of sage and it made the risotto taste a tad like Pine Sol.

2. Either double the squash cooking time or roast it. Both times the squash could have used some extra softening. I know you don’t want it mushy, but soft would have been nice.

3. Do not fear the constant stirring. I was petrified that I would burn the risotto if I wasn’t careful. Don’t be intimidated, it’s actually easier than it seems.

On the whole, this recipe is fairly simple and tasty. Even as a main course, both Husband and I were fully satiated. This dish is a keeper—particularly while I search for more meatless dishes that Husband will crave!

A note for other carnivores: the first time I made this, I served it as a side with pork.

Summary:
Difficulty Level: medium
Effort Level: medium
Cost: Inexpensive
Result: Tasty—definitely a keeper!