Alright I have a confession, I’m really a pathetic food blogger. Basically all I do is checkout Emily Levenson’s food blog, make what she makes, take a couple photos and then link to her site. If you haven’t gotten the hint yet, you should be following Emily’s blog. (You should keep reading mine too, since I do occasionally make things not from her blog that I hope you think are worth trying.)
Tonight I had a butternut squash waiting all week on my counter until I got around to making this recipe. It really turns out to be a richly colorful dish. The orange risotto is a thing of beauty and I’m debating what to do with the leftovers after tonight. I’m leaning toward some cider baked chicken breasts atop my leftover risotto.
This evening we stayed vegetarian and paired this dish with a salad. Together it made for a great vegan meal.
For the recipe: Butternut Squash Risotto