butternut squash risotto
brown the shallot/celery/garlic and toast the rice in a little olive oil
add water bring to boil and then stir over low heat next 20-30 mins
add the roasted butternut squash and some butter and/or creme and/or mascarpone to mix in
salt and pepper to taste throughout
i usually also fry up a bunch of sliced brussels sprouts with either nuts, bacon, or chestnuts to top the risotto, but that’s optional (but that’s what you see in one of the pix).
This version is completely vegetarian, though I suppose you could do this with chicken broth instead of water (and ofc if you use bacon in the brussels sprouts topping…)
It could be dairy free if you omit the butter/creme mixing in at end, as well, but I like my risotto with that extra oomph.
I use mexican table cream which tastes to me rather like a more liquidy form of mascarpone (but spoils a LOT less quickly).