Risotto with roasted butternut squash and leeks

by Marisa McClellan, Posted Sep 26th 2007 @ 10:40AM

Last Saturday, I had an opportunity to help a friend do some cooking for a dinner party. We had a terrific time in the kitchen, but the stand out moment was when I got a chance to taste the Risotto with Butternut Squash and Leeks we made (thankfully I was able to get her to confess that the recipe was from Epicurious). It was one of those dishes that makes time stop for just a moment, as your taste buds struggle to identify the chorus of delicious flavors before giving up and simply surrendering to the rapture of the moment. It was that good.

So good, in fact, that I decided I had to make it for myself so that I could have more than a few bites. I stirred it up Monday night, in my bright green knock-off Le Creuset pot. I couldn't wait for the rice to cook, knowing that I would soon have an entire pot of heaven all to myself. Finally, when it was all done, I served up an indulgently large bowl and settled down at the table with a spoon and book. It was so good. Perfect for a fall dinner party or for just eating by yourself, on a Monday night, when you want to be just a little extra nice* to yourself.

*I omitted the whipping cream. I like to treat myself, but I do not need to eat a half cup of whipping cream by myself this week.

Filed Under: Fall Flavors, Ingredients
Tags: butternut squash, delicious, dinner, dinner party, Epicurious, fall flavors, leeks, rice, risotto, vegetables

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Reader comments (Page 1 of 1)

9-26-2007 @11:18AM jsmylie said... I can't even imagine a risotto NEEDING whipping cream, they're already so rich and filling!

This recipe goes in the file. Good lord it looks good.
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9-26-2007 @1:36PM Julie said... That recipe for risotto looks delicious Marisa. Here is a link to another risotto recipe with a light and refreshing taste.
http://noshtalgia.blogspot.com/2007/04/lemon-risotto.html
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9-28-2007 @11:51AM Jason said... If you don't use the cream do you need to replace it with something else?
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9-28-2007 @6:23PM LordJezo said... ..and I am full.

The meal was delicious, what a great recipe. I will be adding this one to my permanent file and will be taking it out again sometime soon. I need to invite a bunch of people over so I can make it for a big group. Here are my pictures of the process:

http://www.78west.com/wordpress/?p=207

To Jason:

We used Half & Half and it worked fine. Might not be what you are looking for but it was a good way to cut down on the overall weight of this dish.
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11-08-2007 @9:57AM PastaGal said... This recipe looks amazing, but leaves me wondering about the same flavor profile used on pasta. I have been loving butternut squash on pasta lately. By the way, if anyone is looking for a new dry pasta to try, look for Amish Naturals pasta in the grocery it's the most homemade tasting pasta I've had in a long time. check out their website to see where you can find the pasta - it's not everywhere yet.
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