Monday, March 14, 2016

Blue Apron Meal #2: Acorn Squash Risotto with Radicchio Salad

It's my spring break! I want to start it off by thanking whoever decided to put it up against Daylight Savings Time. Losing that hour sucks but it sucks a little bit less when you don't have to go to classes for the week. I kicked the "break" off by making my second meal from Blue Apron - the Acorn Squash Risotto with Radicchio salad.



I'm a big fan of risotto but only eat it when I order it at restaurants. This was my first time making it for myself. I had also never tried acorn squash before so this meal promised to be full of firsts. Eager to taste the final result I quickly got to work.

I discarded the rough ends of the acorn squash and then sliced it into fours. I put that in the oven at 450 degrees for about a half an hour.
Next, I fried the fresh sage using a tablespoon of olive oil.

Once the sage was done, I sautéed the diced onions in the left over olive oil adding their spice blend.
After that I added the risotto, toasting it before adding the water and bringing it all to a boil.
Once the water started boiling, I reduced the stove temp to a medium simmer and let the risotto finish cooking for about 14 minutes.

While that was going, I took out my roasted acorn squash from the oven and let it cool for a few minutes before finely chopping it.

I made sure to keep an eye on my risotto so it didn't overcook. Once it was done I mixed in the squash, the butter, and shavings of the Piave cheese.


My last step was to quickly prepare the radicchio salad and dressing (Note to self: red wine vinegar and honey make a delicious dressing), before plating it all.





Similar to the first meal, I was easily able to get more than two servings out of this one. It's more like four.  While the recipe card said it should take about the same amount of time as the first meal, I found this one faster to make since there were less moving parts.

As far as taste goes it was good, but not amazing. It doesn't compare to some of the restaurant risottos I've had. For my first attempt at risotto though I was quite pleased.

My final Blue Apron meal will be the spicy spaghetti with cabbage and toasted bread crumbs. Stay tuned!


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