butternut squash risotto.

cooking with wine is dangerous... especially when your roommates don't drink wine, and you don't want the want to go to vinegar because you have an impending 9 months of sobriety, not because you're pregnant (DON'T PANIC I'M NOT), but because you somehow managed to contract latent tuberculosis (really? that still exists? did i visit a russian prison recently?) in the 3 months since your last TB test, and now you get to take a little pill called INH for 9 WHOLE months that is already going to destroy your liver, so no more alcohol for you little missy.

***public health lesson #1: you cannot transmit non-active (or latent) TB infection. only the active TB disease. which i don't have. don't panic. i didn't give you anything. hopefully. about 10% of the time, latent tb turns into active***

i digress.

Last night we made the most life-changing dish. Eatingwell.com - i officially love you.

Winter Squash Risotto. Risotto's a pain cause it makes your arm about fall off from stirring - but if you drink enough of the wine while cooking it’s not so bad :) and this dish I completely worth it. Make sure the squash is cut up small –no need to cook it before hand. It’ll melt in your mouth by the end. I am in love with this dish. To make it even more fall themed (as if it needed to be) we had it with salad that had apple pieces in it, and a vinaigrette with tahini, apple cider vinegar, apple cider, dijon mustard and a little bit of soy sauce and thyme and chopped apple pieces. Oh, and some freshly baked bread. I’ll put that up later.

Ingrediments:

5 cups vegetable broth (yay for making your own!)

2 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced

3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)

2 cups shiitake mushroom caps, thinly sliced (or baby bellas)

1/2 teaspoon dried thyme – or more if fresh

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup arborio rice

1/2 cup dry white wine, or dry vermouth

1/2 cup finely grated Parmigiano-Reggiano cheese

prep:

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Towards the end, stir in a bit more wine.Remove from the heat and stir in cheese.

http://www.eatingwell.com/recipes/winter_squash_risotto.html