Monday, October 8, 2007

Butternut Squash Risotto

Geoff and I made Butternut squash risotto tonight. Since Caroline went to bed before it was done, she didn't get a chance to try it. But it was wonderful and I think that she will like it. The most important ingredient in risotto is Arborio rice, an Italian medium-grain rice. Arborio rice has a high starch content which gives risotto its characteristic creaminess. Rice is on the menu tomorrow and Butternut squash risotto seems like the perfect seasonal rice dish. Risotto is not difficult to make but it does require patience. Risotto recipes usually call for white wine plus a soup stock (vegetable/mushroom/chicken). To make our version more kid-friendly, we replaced the wine with homemade chicken broth which doesn't have the intensity and high sodium content of commercial chicken broths. Every once in awhile I make a large pot of homemade chicken broth and freeze it in one quart yogurt containers. We used two quarts of our homemade chicken broth in tonight's risotto and it was flavorful without tasting too chicken-y.

Caroline's Lunchbox Menu, October 9: Breakfast - blueberries (frozen from Walton Orchards), pumpkin carrot muffin; Lunch - Butternut squash risotto, tofu, green beans (frozen from Titus Farm), Snacks - mixed variety of cherry tomatoes, fresh mozzarella cheese

Childcare Center Menu, October 9: Breakfast - fruit cocktail, corn muffins; Lunch - sweet and sour chicken, rice, salad, kiwi; Snacks - carrots, pretzels

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