Butternut Squash Risotto with Crispy Pork Belly

Appetizer or main dish? Your choice.

Another tasty appetizer (or entree) I recreated after having it on vacation. And, will Fall just ahead of us this risotto and pork belly dish would make a great appetizer, small plate, or meal.

When were were on our first anniversary trip of the summer at Beaches in Turks and Caicos I had this dish at Sky Restaurant (rooftop) which had such a breathtaking view I could have eaten a bologna sandwich and thought it was the best thing in the world at the moment.

We had dinner there twice; once just the two of us when we first arrived and then after the kids arrived we ate there another night (minus the grand boys). The first night I had to try the crab and avocado appetizer which was delicious and then appetizer for pork belly and butternut squash caught my eye. I could have ordered a second appetizer but I knew the salmon dish was coming and I didn’t want to be so stuffed that I wouldn’t enjoy it.

For this dish, you can cook your salmon (or other fish) any way you want and present it any way you want. My takeaway favorite part of this dish was the truffled white bean puree. I should have added a little more water or broth to the puree to get it as thin as Sky did their’s; but it was delicious either way.

Who says you have to stop at white bean puree. Why not try a black bean puree under a Mexican dish; that will be the next thing I experiment with and if you try any other purees, leave me a note below.

BLAST FROM THE PAST: This Potato, Carrot and Parsnip Soup will be perfect for one of those cool nights we have ahead of us.

I found the butternut squash at Trader Joes.

I cooked the squash in a steamer basked and then mashed with a fork.

Cook the risotto.

I drizzled a little pure maple syrup on the plate, topped with a scoop of risotto and topped with the pork belly that I fried in the skillet then garnished with some fried shallots.