I was recently sent a Granville Island Winter Mingler pack of beer to sample. The package is filled with Island Lager, Maple Shack Cream Ale, Infamous IPA, and Lions Winter Ale and is available at liquor stores in the Lower Mainland. I thought the pack was a nice mix of different styles of beer and would be good for pleasing a variety of beer drinkers.
I have been interested in experimenting with cooking with beer lately and I find it especially works well as a substitute for wine in recipes. I decided to make a butternut squash risotto and use beer in place of a wine in the cooking process. I picked the maple shack cream ale because I thought the well-balanced flavour and subtle maple flavour would pair well with the warm flavour of the butternut squash.
- 2 cups of cubed butternut squash
- 2 tablespoons of butter
- 1 small onion
- 1 piece of garlic
- 1 cup of arborio rice
- 1/2 cup of Granville Island Brewing Maple Shack Cream Ale
- 5 cups of chicken stock
- 1/4 cup of grated parmesan cheese
- 1/4 teaspoon of nutmeg
- salt and pepper to taste
- Roast squash in the oven at 350 degrees until soft and cooked throughout (about 35 minutes). Once the squash has cooled mash it up and set aside.
- Melt butter in saucepan over medium high heat. Add the onion and cook until soft and translucent (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Add the rice and stir to coat and cook for 2 minutes. Season with salt and pepper.
- Pour in the beer and cook until it has almost all evaporated while stirring constantly.
- Once beer has evaporated add the mashed squash and stir to combine.
- Add chicken stock 1 cup at a time and cook until absorbed while stirring constantly until rice is cooked.
- Once cooked add parmesan cheese and mix until melted and serve.
Disclosure: I did not pay for the beer.