A Meal to Keep You Warm Until the Temperature Rises

Butternut Squash Risotto with SteakI’ve been thinking about this meal for a while. I made it for Valentine’s Day and it was truly a treat! It’s not an everyday type meal, but when you feel like you need something hearty that’s still nutritious, try cooking this up. And I guarantee it will impress anyone at your dinner table!

This might even be a great meal for Mom this Mother’s Day if you’re looking to do something different than brunch. Just compliment it with a large bouquet of flowers and maybe some homemade jam or lemon curd.

My inspiration for this meal came when I was attempting to make my husband’s favorite meals all in one. He loves my butternut squash and meat stew, but he is also a huge fan of risotto. I basically too the stew and broke it down into two dishes, then combined it into one mouth watering dish.

When you feel like you need to share the love with someone and show them that you care, this is the perfect meal to make!

 

Butternut Squash and Sundried Tomato Risotto with Grilled Flank Steak 

For the risotto:

1/2 Box Risotto (about 10-12 ounces)

1 Butternut Squash (peeled, seeds removed, and diced)

1/2 onion

2 cloves garlic

1 handful of thinly sliced sundried tomatoes

1 teaspoon sage

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon red pepper flakes

1 cup chicken broth

olive oil

salt

pepper

For the steak:

1 flank steak

1 tablespoon Herbs de Provence

1 teaspoon olive oil

  • Take the flank steak and cover with 1 teaspoon olive oil and the tablespoon of Herbs de Provence. Let it marinate for an hour (or a couple of hours if you are doing this ahead of time).
  • In a sauce pot over medium high heat, put the olive oil, onion, garlic, and butternut squash. Cook until the butternut squash is slightly harder than fork tender. Add the sliced sundried tomatoes, the chopped sage, red pepper flakes, and salt and pepper. Then put in the risotto (arborio rice) and toast for 2 minutes. Add ladles of the warm chicken broth mixture one by one and stir in between. The trick is to add one or two ladles, stir, and let the rice soak up the broth. Once there’s not much liquid left, put another ladle or two into the pot. This will take around 20-25 minutes. So be patient and enjoy a glass of wine while you cook!
  • While you’re cooking the risotto, it’s time to grill the steak. You can grill outside or on a cast iron skillet. Either way, be sure that your steak is at room temperature and that your skillet or grill is screaming hot! Place the steak on the grill or skillet and don’t touch until you are ready to flip over (about 5-7 minutes).
  • When the risotto is creamy and the rice has soaked up the liquid (take a test bite – if the rice is crunchy, it needs more liquid, if it’s soft, you’re on point). Now it’s time to add the grated Parmigiano Reggiano cheese. Be sure to save some for garnish!
  • Serve the risotto mixture on a plate. Top with the grated Parmigiano Reggiano, and the sliced steak. (Trick with the sliced steak, be sure to let the steak rest for 10 minutes before you slice it! And save those juices to top over the risotto).

 

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