Roasted Butternut Squash Risotto

When we lived in Japan, Brad and I used to go grocery shopping nearly every day. We had a refrigerator the size of those tiny dorm room fridges so we couldn't fit too much in there. It didn't take long for us to realized that we needed to get used to walking to and from the grocery store on a daily basis. I really enjoyed having the freedom to decide what we would eat based solely on what I saw in the grocery store that afternoon. It forced me to think on my feet and helped me learn about new ingredients and cooking techniques. Plus, I was able to focus on seasonal produce and catch-of-the-day seafood. This time of year, hot pots would be nearly in season and kabocha squash and sweet potatoes were everywhere. Perhaps my favorite thing about our little Japanese market were the kitschy, artificial fall leaves on plastic branches that decorated the aisles.

It took me a while to realize that we couldn't operate on the same grocery shopping schedule here in the United States. With 2 kids and a husband who works long hours, I find that meal planning for the whole week and making just one shopping trip works best for us. However, we often end up with odds and ends in the cabinets and produce drawers: the last of a box of dry pasta, half an onion, a carton of chicken stock, and other bits and bobs sit around getting ignored. So, this week I challenged myself to cook our nightly dinners using only what we had in the pantry, freezer, and fridge that needed to be used up. This beautiful, vibrant risotto is one of my favorite ways to get creative with basic ingredients and helps use items that might otherwise end up in the trash.

This risotto is creamy, full of comforting flavors, and perfect for a simple weeknight dinner. We topped our risotto with poached eggs and a couple drops of white truffle oil but that is totally optional. This bowl of goodness can stand on its own two feet without any fancy flourishes. And the leftovers? Yeah. Almost better than the original. I like risotto that has been reheated in a hot skillet until crispy in places and topped with a fried egg and a drizzle of hot sauce. Rice and eggs...I might have a little bit of an addiction.

Roasted Butternut Squash Risotto

Makes 6-8 Servings

• 1 small butternut squash, peeled, seeded and cubed
• 1 tablespoon + 1 teaspoon olive oil
• course salt
• 1 teaspoon unsalted butter
• 1 large garlic clove, minced
• 1/2 a medium yellow onion, chopped
• 1/2 cup white wine
• 1 cup arborio rice
• 4 cups chicken stock, warmed
• 1/3 cup grated pecorino romano cheese
• 1/4 cup flat leaf parsley leaves, roughly chopped
• salt and pepper to taste

1. Preheat the oven to 425 degrees Fahrenheit. Arrange the butternut squash cubes in a single layer on a parchment lined, rimmed baking sheet. Toss with 1 tablespoon olive oil and sprinkle with salt. Bake for 25-30 minutes or until golden and tender.
2. While the squash roasts, heat the remaining 1 teaspoon olive oil and the butter in a large skillet over medium-high heat. Add the chopped onion and the garlic and stir, cooking until softened, about 3-4 minutes.
3. Stir the rice into the onion mixture and cook, stirring often until the rice begins to take on a slight golden color.
4. Increase the heat slightly and stir in the white wine, scraping the bottom of the skillet. Bring the wine to a steady simmer.
5. When the rice has absorbed the liquid, begin adding the stock 1/2 cup at a time, stirring the liquid into the rice until almost completely absorbed before adding the next 1/2 cup. Continue until the rice is tender but not mushy.
6. When the squash is done, mash it roughly with a potato masher or a large fork. Stir the squash into the skillet with the risotto and stir until combined. Add the pecorino, season with salt and pepper, and sprinkle with the fresh parsley. Serve immediately.

Salmon Sashimi Rice Bowl

This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn't want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?

Exactly.

We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.

Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I'll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.

I should ask: do you have a rice cooker yet? If you don't, you need one. Trust me. They are indispensable in my opinion. I'm not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.

Just trust me on this one. It's worth it.

More recipes you might enjoy:

• Perfect Soft Boiled Eggs at High Altitude

• Spicy Sesame Napa Cabbage with a Soft Boiled Egg

• Brown Sugar Miso Ice Cream

• 15 Minute Salmon Rice Bowls

Salmon Sashimi Rice Bowl

Serves 2

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

Begin by poaching the eggs:

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

9. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

10. Scoop the rice into two serving bowls.

11. Top with the sliced avocado, sashimi, and poached egg.

12. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

13. Serve immediately.

14. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

15. Scoop the rice into two serving bowls.

16. Top with the sliced avocado, sashimi, and poached egg.

17. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

18. Serve immediately.