RERUN Episode 25: Butternut-Squash Risotto and Roasted Brussels Sprouts with Anchovies and Garlic

This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to love?

Shopping list

* 1 slice bacon* 2 or 3 anchovy filets* 1 small butternut, kabocha or acorn squash* 1 pint brussels sprouts* Sage (fresh or dried)* 2 or 3 cloves garlic* 1 small onion* 1/2 cup short-grain rice* Olive oil* Parmesan cheese* 1/4 cup almonds* 1 tablespoon butter

Butternut-Squash Risotto

Learn to make risotto, and you’ve got an immensely versatile dish under your belt–you can throw just about anything in. This combination capitalizes on fall flavors–squash and sage, with a boost of bacon (though that’s optional). The nuts on top (almonds here, but you could use hazelnuts or even pecans) add a little extra protein, as well as essential crunch–it’s the variety of textures that take this from gooey side dish to main-meal material.

Serves 2 generously

1 small winter squash or pumpkin (see note below)

Olive oil

Salt

1 1/2 cups chicken or vegetable broth

1 slice thick-cut bacon

1 small onion

2 large pinches dried sage (or 10-12 leaves fresh, chopped fine)

1/2 cup short-grain rice (see note below)

Parmesan

1 tablespoon butter

Large handful (1/4 cup or so) almonds

Preheat oven to 400. Slice squash into large wedges, scrape out seeds then cut off peel with a sharp knife. Cut squash into small pieces–1/2-inch square or so, though irregular sizes are fine, and even a bonus here, as the smallest ones will get quite soft and blend in with the risotto, and others will stay firmer and whole. Toss the pieces with a drizzle or two of olive oil, just to coat, and lay the pieces out on a baking sheet or (if not too crowded) a heavy skillet. Sprinkle with a bit of salt. Place in oven and roast for about 30 minutes, until the squash is soft all the way through.

Pour broth into a small saucepan and set on a back burner on low heat to warm. Cut bacon into 1/4-inch pieces and set to fry over medium heat in a heavy-bottomed saucepan–this is the pan you’ll be making your risotto in.

Cut onion into thin slices. When the bacon is half-crispy, add the onions to the pan, along with a pinch of salt, and stir and fry. Add the sage and continue to cook, until the sage is fragrant and the onions are translucent and soft–this can take 5 minutes or so. When the onions are ready, add the rice. Stir and fry until the rice is coated with oil and somewhat translucent.

Add a couple of ladlesful of warm stock and stir thoroughly to combine. If you have nothing else to do in the kitchen, continue to stir. (If you do have other tasks, you can leave the risotto unattended until you hear the liquid cooking away.) Continue to stir and add stock, ladleful by ladleful, as the rice absorbs the liquid and a velvety sauce forms around the rice. Depending on your rice, you may or may not use all of the stock–I usually wind up just adding everything I’ve heated up, and it usually turns out fine.

When rice is al dente–it still has a bit of firmness to it–and the mixture is fairly loose (it will thicken as it sits), turn off the heat. Grate in a generous amount of Parmesan cheese, and stir in the butter. Put the lid on the pan and let the risotto sit for about 5 minute...