recipe: butternut squash risotto

serves two, takes about 40 mins

has anyone else been craving nothing but comfort food lately? even though our temperatures here in kansas have been fluctuating dramatically (78 yesterday, supposed to snow tomorrow!), once the calendar says october, my kitchen seems to be cranking out nothing but warm and creamy dishes.  

as someone who loves healthy eating and fitness, this can be such a challenge!  i have learned, however, that most classic recipes can be tweaked just a smidge to produce a more calorie-friendly meal.

one of the things that i love about this risotto dish, is that many of the items can be substituted out, depending on what you have in your fridge/pantry.  no squash or greens?  use asparagus and fresh tomato!  don't have time to run out and grab barley?  any kind of rice or other grain will work (even quinoa or oatmeal, in a pinch)!  we have a rough version of this same meal almost once a week, and it's amazing how different you can make it taste by varying the ingredients just slightly.  feel free to use this recipe as a template and create your own version, depending on your tastes and what's available seasonally.

the goods:

+ 1 teaspoon olive oil

+ salt and pepper

+ 1 onion, finely chopped

+ 1 medium butternut squash, diced

+ 2 cloves garlic, minced

+ 1 bunch fresh mustard greens, coarsely chopped

+ 2/3 cup of "quick barley"

+ 1/2 cup of dry white wine

+ 1/4 cup of shredded parmesan

+ 2 teaspoons dried sage or oregano

+ about 3.5 cups of hot water

heat the oil in a large pan over medium, and add onion, two pinches of salt and two pinches of pepper.  stir occasionally and cook until onion begins to soften.  add sweet potatoes, greens and garlic and cook five more minutes.

add the barley, and stir frequently for two more minutes before adding the wine.  once the liquid has been absorbed, add the water about 1/2 cup at a time, stirring and waiting until each addition has absorbed before adding the next.  this is the longest part of the process, and is a GREAT time to stand in the warm kitchen sniffing the yummy smells and enjoying a glass of the vino.

once you've used all the water and the contents of the pan have turned into saucy, yummy goodness, stir in the spices and parmesan cheese and top with crushed red pepper, if desired.

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