So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)…very nice warm your soul winter supper!
I did have a slight issue though because I read (and re-read and my husband read!) the recipe incorrectly so we thought it only called for 14 oz of broth but it actually called for 4-14 oz cans of broth (so 56 oz total). The ratio seemed a bit off to both of us though and we tasted before moving onto the next step and found the rice to still be too firm so we adjusted on our own and it came out just fine.
I thought I would share our mishap as a friendly reminder to all of us to taste along the way and use your judgment when using a new recipe…trust your instincts! And apparently Christian and I need to get our eyes checked too…
Go ahead….try it!
This recipe comes from the December, 2010 issue of Bon Appétit….here is the link: Risotto with Butternut Squash, Leeks & Basil