(Photos courtesy of the Pioneer Woman. )
I love love love risotto but the few times I made it, I ended up with a gooey gloppy mess of uncooked rice. I am not sure why because, after the first fail, I followed the recipe to a "T" and still had the same outcome. There are some fabulous recipes for risotto online and, although I am always tempted to try and make it again, I have resigned myself to accepting that risotto (for me) will be something that I only order in a restaurant.
Since the risotto part of the Pioneer Woman's recipe was out, I started to think of how I could adapt this concept into something that would stand a chance of being edible.
I turned this...
When I go to the market here in Nichada, 99% of the time there are pumpkins or butternut squash already cut and packaged for sale. Unfortunately, I couldn't find any yesterday so I had to peel and cut them myself. My arm will be sore tomorrow. That is one reason why I never cook with pumpkins or squash - the prep just isn't worth the time and effort.
Sauteing the butternut squash with olive oil, salt and pepper.
After the addition of chopped onion.
I sprinkled about 1/2 teaspoon of ground nutmeg over the squash and onions.
At this point, I would have been happy to just have this for dinner. In fact, I thought about saving some to scramble with eggs for my breakfast.
And served over bow-tie pasta.
Have a great Monday!
A happy P.S. - In exactly four months from yesterday, Kevin, the kids, Sonder and I will be on a plane flying back to the U.S.. We have been away from our home in Virginia for 8 years - sad to leave Bangkok but excited for what is ahead!