A Life in Food by real-life Chef Cheryl Bennett
Colorful fall panzanella salad is full of autumn vegetables like roasted butternut squash and Brussels sprouts. Fresh apples, pecans, and pumpkin seeds give it an extra bit of crunch.
Fall salads are some of my favorites. They get earthier, heartier and sometimes, a bit more interesting than their warm weather counterparts.
This one is no exception. There is a ton of flavor going on in this bowl and each bite is better than the one before.
Risotto is one of those foods that demands a long, leisurely approach. It is a labor of love and shouldn’t be rushed. Butternut squash risotto is version of this dish that I come back to again and again. This fall vegetable, featured in my butternut squash arugula salad is one of our favorites.
Roasting the squash brings out it’s natural sweetness, making it even more delicious.
The whole key to risotto is the slow process allowing the creaminess of the rice to come out and that can only be achieved by taking your time. The frequent stirring and actively watching the pot can be a welcome change of pace from the frenzied dinner preparation most of us normally experience.
This is comfort food on every conceivable level. On days when you need a bit of a mental break, I wholeheartedly recommend making risotto. A bit of stirring while you lovingly watch the pot of rice in front of you transform into something creamy and ethereal may be just what you need.
Some people may feel intimidated by making risotto. Don’t be – it really isn’t more than pouring in a bit of stock and stirring for the better part of the cooking.
The best part? If you have any leftover risotto, turn it into these crispy butternut squash risotto cakes!
Risotto feels like such a fancy dish, something that you would only order at your favorite Italian restaurant. It is incredibly easy to make and it is, for me, the epitome of cool weather comfort food. On a blustery winter afternoon when the wind is blowing outside and the last thing you want to do is brave the cold, this is the kind of food that is worth standing in front of the stove for.
Before I moved to Florida, I spent many a blustery afternoon making risotto. Temperatures in NYC can be downright frigid and I am not a fan of icy temps.
When trying to figure out what I was going to make for dinner, I often opted for dishes that I could put together without leaving the house. This was how I came up with quite a few of my recipes – laziness and not wanting to brave the snow.
If you’ve been here awhile, you know this about me. I cook during storms. I made Black and Blueberry Jam during a hurricane. It gives me something to do other than being glued to the weather report.
Butternut squash risotto can be served as the main dish, not just relegated to side dish status. It is hearty enough to stand on its own. Loaded with cubes of roasted butternut squash, this risotto is perfect for a weeknight dinner or a weekend dinner with friends.
It takes about 30 minutes for the rice to absorb the wine and stock, but the majority of that time is simply stirring. If you are making this during the week, buy precut butternut squash for convenience. It will save you a few minutes of peeling and chopping.
Before we get started, a word about the wine – when you cook with wine, it doesn’t need to be expensive, but it does need to be something you would drink. If you don’t like the wine on its own, you won’t like it in the food.
As always, having everything ready to go (or your mis-en-place) will make things go more smoothly, so measure your ingredients before you start the rice.
The first step in making risotto is sautéing shallots in butter. Then you add the unrinsed rice to the pot and give it a stir.
Next, the wine goes into the pot. The aroma of white wine, shallots and butter will make your mouth water! Then, it is adding stock and stirring for a bit.
One piece of equipment that I recommend is a heavy-bottomed pot, like a Dutch oven. I have a Le Creuset Dutch oven that I adore. It is not an inexpensive pot, but it is a piece of equipment, (like a cast iron skillet) that when cared for, will last forever. These pots get handed down from one generation to the next and they are worth every penny.
Because risotto is a filling meal, I serve lighter drinks or dessert with it.
– Cranberry Orange Upside Down Cake
– Blood Orange White Wine Spritzer
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• heavy bottomed pot
• Chef knife
• Arborio rice – this is the exact brand I used
• Kitchen scale – this is the newer version of the scale I own and love.
Creamy butternut squash risotto with white wine, shallots and sage. Loaded with cubes of roasted butternut squash, this risotto is perfect for a weeknight dinner or a weekend dinner with friends.
1. Add enough oil to a small sauté pan to completely cover the bottom of the pan.
2. Heat oil over medium - high heat. Add sage leaves and fry for 15 seconds.
3. Carefully turn leaves over and fry an additional 10 seconds. Remove and drain on paper towels.
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Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Stuffed acorn squash with sausage is one of those perfect fall dinners or side dish that everyone loves. Filled with savory Italian sausage, spinach and wild rice, it is a comforting and satisfying dinner. To serve it as a side, choose smaller acorn squash. These smaller servings would be perfect for your holiday table. For a no meat option, try my vegetarian stuffed acorn squash.
The acorn squash flesh takes on an almost buttery texture when roasted. The caramelized squash is sweet and it is so tender and soft that it practically melts in your mouth.
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Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
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