Risotto is the ultimate comfort food. And it has endless possibilities. But I hardly ever make it because the 30 minutes of standing and stirring is too daunting for most weeknights.
A recipe for leek and squash risotto in the December issue of Bon Appetit inspired me recently, though, and seemed like a good way to use up both leeks and a butternut squash. It was my intention to follow it exactly, until I had finished chopping veg, had a cranky, tired baby on my hands that needed to be snuggled, and it was already 7:00. I wanted to be able to pop something in the oven and come back to it being finished a half-hour later. So I googled “baked squash risotto” and found this recipe here.
I used leeks in place of shallots and, since I didn’t have any kale, I chopped up a couple of wilting broccoli crowns and tossed those in. It made an absurd amount but leftover risotto is never a problem — mixed with some eggs, parmesan and dry bread crumbs, they make nice little risotto cakes (cook ’em just like pancakes in a bit of olive oil). Good toddler food.
– Dinah Murdoch lives, eats and writes in Kitchener.