Barefoot Bloggers: Vegetable Pot Pie

In the spirit of preparing the Vegetable Pot Pie Recipe from Ina Garten I did a fast version of a pot pie tonight, I just didn't have the time to make the same one Ina did but I will give one of her pot pies (pastry crust and all) a try some time. Here's some pics from what I made tonight:

Barefoot Bloggers: Butternut Squash Risotto

I recently joined a group online called the Barefoot Bloggers, which is a group of bloggers who choose two Ina Garten Recipes a month to make and then blog about the results of that recipe on the second and fourth thursday of the month.

This month the two recipes that have been picked are Butternut Squash Risotto and Vegetable Pot Pie.

Last night I made the Butternut Squash Risotto and boy was it DELICIOUS! I have never made risotto before, but have always wanted to was just a little intimidated by the thought of it. Well it turned out delicious and it was really easy I would say the only trick or "hardest" part is that you have to keep stirring it, have to attend to it the whole time you're cooking. I actually found that to be very relaxing just standing there stirring away.

The only change I made to the recipe was instead of using pancetta I used bacon since I had just bought a pack of it. Now I can't wait to start making all kinds of risottos since I know I can!

Here's the recipe:

Butternut Squash Risotto

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Directions:

Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.