Butternut squash risotto is the picture-perfect dish to warm you up as the temperature drops. I was gifted a beautiful butternut squash from a dear friend of mine who grew it outdoors on the Front Range of Colorado in TGA Super Soil. I combined this squash with risotto and Jack Herer cannabutter for an incredibly sublime dish. Jack Herer lends an earthy, spicy and haze-like taste that supports the flavor of the squash. Those who enjoy this dish will be hit with a cerebral high that also lingers in the body. Jack Herer is ideal for treating depression, migraines, stress and anxiety, this dish is certain to help elevate serotonin levels while satisfying taste buds.
1 small onion, finely chopped
7 cups chicken or vegetable broth
2 cups butternut squash (peeled and cubed)
2 cups Arborio rice
1 cup dry Sauvignon Blanc
1 cup freshly grated Parmesan-Reggiano with reserve
5 tablespoons unsalted Jack Herer cannabutter
2 tablespoons chopped chives
Sea salt and pepper to taste
In a large saucepan add 6 1/2 cups of broth and 4 tablespoons of Jack Herer cannabutter. Stir under low heat until the cannabutter is melted. Add the chopped onions and butternut squash. Turn the stove up to medium heat and cook until the onions are translucent. Add the Arborio rice and cook for two minutes before pouring in the wine. Stir constantly as the mixture simmers and the wine begins to cook out. Continue stirring as you add in the remaining broth a little at a time.
Keep cooking and stirring for 15-20 minutes or until the rice becomes tender, but still has a slight bite to it. Add the remaining tablespoon of Jack Herer cannabutter and melt within the rice. Now add in the Parmesan-Reggiano and chives. The risotto should have a creamy consistency by this stage. Season the risotto with sea salt and cracked pepper if desired. Garnish with a light sprinkle of Parmesan-Reggiano before serving.
Originally published in Cannabis Now Magazine issue 9 pg. 104