married to mr wright-recipe

lori-

hope that you are well and enjoying your pregnancy.  it gives me hope that maybe one day i too will get the baby bug-

I trust that you had a great holiday weekend and from the pips it seems like you are in full nesting mode-it makes me long for heavier nesting instincts-instead hubby and i are thinking about buying an old vw van and heading out on a 3-4 week road trip through mexico-surfing of course-

Anyway, you mentioned in a previous post that you wanted my recipe for truffled butternut squash risotto-basically this is what i do

Butter Nut Squash-

cube and peel a butter nut squash-sometimes i will also add kabocha pumpkin to the mix but generally just a butter nut.  Heat olive oil and saute garlic add butter nut squash and season with salt and pepper-let cook until soft and tender it will be very mushy also I tend to use a load of garlic and sometimes will add a sage leaf while i am cooking.  one the squash has started heating up a bit i will add a very generous amount of white truffle oil.  Then i will put lid on pan and simmer one can never use too much truffle oil in my very humble opinion-

Risotto

In a medium saucepan bring 6/12 cups of vegetable broth to a boil cover pot and let simmer.  ( i use a vegan chicken broth or sometimes i use leftover veggie broth from steaming veggies)

In a large saucepan or medium cast iron casserole melt 2 table spoons of butter in 2 tablespoons of olive oil  add either a small sweet onion minced or  several minced shallots (personally i am a shallot person) and 2 or 3 minced cloves of garlic (again i like garlic original recipe called for one clove) cook until softened.  Add 2 cups of arborio rice to the pan and saute for 1 minute until covered- Add 1 1/2 cups of white wine to pan and simmer until wine has almost evaporated.  Now comes the fun part-start adding stock about a 1/2 cup at a time stirring until liquid is fully absorbed.  Keep adding stock and stirring until rice is tender and creamy.  When rice is done stir in the butternut squash mixture and then add some parmesan cheese.  I also always add in more truffle oil at this point.

 Serve at table and keep on hand truffle oil and parmesan.  Someimtes i will sear sea scallops and add on top of the risotto as I think it is quite a nice preparation.

Enjoy