Day 3 of 5 days of fresh, Part 2.
Butternut Squash. I like to buy it and then I don’t know what to do with it! Luckily I found this recipe on simplyrecipes.com. One of my favorite websites. You can find the original recipe here. I had acre peas to make too and the combination of the risotto and peas were perfect. The risotto is a little sweet so it needed a not-so-sweet balance.
For this recycled recipe:
- 1/2 onion
- 2 c of diced butternut squash
- 3 tbsp butter
- 2 c brown rice
- about 4 cups homemade veggie broth
Melt the butter in a saucepan and add the onion. Cook for about 3 minutes, add the squash. Cook for another 5 minutes or until onion is translucent. Add the rice and a ladle of broth. Keep adding broth as the rice soaks it up. The brown rice I get takes about 40 minutes to cook so I just kept adding broth until it was cooked thoroughly.
Paired nicely with some homemade whole wheat biscuits (Michael made them!), breaded- pan fried chicken and acre peas!
For the peas- Mine came frozen from the farmers market so I had to let them thaw out. Add water to cover, about a tbsp of butter and some salt! Add more water or broth if you like, as needed. Let them simmer for about 40 minutes. Super tasty!