(Butternut) Pumpkin Risotto

October 28, 2015

Roasting veggies is one of my favorite things to do (and eat!) when the weather cools down.

The Word Health Organization’s announcement this week that processed meat causes cancer, and that red meat probably does, gave me (and everyone else who cooks for themselves and their family) pause. So, I pulled out some of my favorite cookbooks for inspiration.

You can use any basic risotto recipe for this dish. Simply start by peeling and chopping up a whole butternut, splashing some olive oil and salt on the cubes, and roasting them in a medium oven until they feel soft. Stir the cooked butternut through your finished risotto, and serve with a generous sprinkling of aged Parmigiano-Reggiano, salt and pepper.

This dish can be the main part of your meal, or you can serve it as a side like I have, together with a green salad and a piece of fish. I coated whiting fillets with almond meal, and pan fried them in a little olive oil and butter. Squeeze some fresh lemon juice over the fish and serve. Delicious and W.H.O. approved!

 

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