Marshalls Abroad

Fall Life Rosemary

Creamy Butternut Squash Risotto with Fresh Rosemary

The funny thing about the typhoon that hit us this weekend was that we were not expecting it to be big at all. Ohhhh were we so wrong! It literally sounded and felt like all of hell had broken lose outside. The wind was so loud and intense that we couldn’t sleep from our house shaking. The electrical wires were knocking the inside of the wall and even the water in the toilet was sloshing back and forth.

We totally didn’t prepare like we normally do…  eeee it was supposed to be a small typhoon! Learned that lesson.  Our power got knocked out right away and didn’t come back on until four days later. We survived for a day and half in the dark off Cam’s box of Nilla Wafers. Ha. The thing is though, when you’re locked inside with the person you love most in the whole world, life is pretty darn great.

This risotto was easy to make and so yummy with all that nutrient-packed squash. Kale would have been great in this too. Also, if you’re wondering about that crazy centerpiece… it’s driftwood I found on the beach at the end of my run yesterday. I’m loving it!

Creamy Butternut Squash Risotto with Fresh Rosemary
{serves 6}

2 cups of Alborio Rice
1 or 2 Butternut Squash {1 if large, 2 if small}, Chopped in bite-size pieces
2 Zucchini, Chopped
4 cloves of Garlic, Minced
1 Shallot, Finely Chopped
1 Yellow Onion, Chopped
2 C. Freshly Grated Pecorino + more for topping
Fresh sprigs of Rosemary
4 C. all-natural low-sodium Chicken Broth
2 C. White Wine
Sea Salt & Pepper to taste

Drizzle in enough olive oil to cover the bottom of a deep pot. On medium heat, saute the garlic, shallot and onion until they begin to brown. Add in the butternut squash and zucchini and saute for about 5 minutes or until the squash begins to soften a bit. Drizzle in more olive oil and add the rice. While stirring, saute for about 5 minutes.

Add in the liquid, one cup at a time, stirring continuously to prevent the rice from burning. Once the first cup of liquid has been absorbed, add in the next, until all 6 have been added and absorbed. Add in the Pecorino, stirring to melt. Taste and add pepper and salt accordingly.  Serve piping hot with fresh Rosemary and dusted in more Pecorino. If you’re Italian or an Italy-lover, drizzle EVOO on top. Enjoy!


Comments

  1. Sara B says

    Love your attitude about what happened to you guys 🙂 So glad you two are ok! Besides it being kinda scary, it does seem pretty romantic. And that food looks amazing!! Yum!! Love how your surroundings are always so beautiful.

  2. laurenjeanallece says

    Not only are you speaking straight to my heart with risotto (my favorite dish! and to add rosemary – OH! LOVE!) but your words continue to inspire! Seeing how God takes care of His children is such a marvel and I love seeing the ways you guys are so blessed! It just fills me with such hope! Thank you, as ever, for sharing your story!

  3. Leah says

    aside from your great recipes, i love the way you photograph your food…and everything too! so bright and clean and just lovely. 🙂

  4. Brittany Campbell says

    This looks so good! I've been wanting to give risotto a try so this recipe is perfect! Thanks!! Also, agree that being stuck inside with your man is fun! Glad you are safe!

  5. Liz says

    too.much.pretty.

    if that's even possible.

    and I'm sorry you got slapped in the face – although, it sounds like it was actually a good thing 🙂 glad to hear the power's back up and running!

  7. Jenna says

    Firstly, I'm so glad you guys are ok and that your house is still intact 🙂 Secondly, you amaze me with your optimism and inevitable ability to turn the biggest inconvenience into the hugest blessing!

    Love this recipe too 🙂

    xxx
    Jenna

  11. Holly says

    Your photos get me every time – the light, the food, just gorgeous Amanda!

    Glad you & Cam are safe after the typhoon! I would've been scurrrred!

  12. Brynn {chartreuse and a twist} says

    i just had a version of butternut squash risotto two nights ago that was soooooo tasty and thought to myself 'hmmm… i think i need to recreate this' … well, imagine my happiness when i opened up this post 🙂 i will be making this one very soon! XO brynn

  13. Brynn {chartreuse and a twist} says

    i just had a version of butternut squash risotto two nights ago that was soooooo tasty and thought to myself 'hmmm… i think i need to recreate this' … well, imagine my happiness when i opened up this post 🙂 i will be making this one very soon! XO brynn

  14. Katie Cook says

    good gracious mands! you are more in the fall spirit that us southern californians. it's been hotter than the blazes here (104 on monday!) and all i want to do is strip and lay in front of the fan. ha! i made peach cobbler on monday for company, and was dripping sweat in the kitchen, haha! If it wasn't for starbucks and ptl's we wouldn't know what season it was! haha!

    LOVE your pictures! and once i'm back eating normal foods, this will be a go-to!

    love ya, skype soon? muah!

  17. Michaela says

    This look so yummy. But more than that, I'm glad you are safe and well! Falling asleep to crashing waves or rain is sort of my favorite thing ever 🙂

  18. L says

    you're lucky Cam will eat a vegetarian meal. i will have to stick some sort of meat in this in order for D to get excited about it, hehe. 🙂

  20. Alison Dulaney says

    Your photographs are simply stunning. I recently discovered your blog and absolutely love it! What camera and lens do you use?

    Best,
    Alison

    heartofgoldandluxury.blogspot.com

  21. Charity Poole says

    There are always silver linings! 🙂 Did I mention that I seriously think Martha Stewart or Bon Appetit should hire you to do their food styling and photography? You're so good!

You Might Also Like