I Tried Hugh Jackman’s Favorite Mom-Approved Fall Dinner

And it tastes like a warm hug in a bowl.

Many of the best dishes come from family recipes. Whether it's your mom’s cheesy casserole or your grandfather’s stromboli, these dishes are all made with food, but also, perhaps more importantly, love. We cherish those recipes and actor Hugh Jackman is no exception. He shared his love of his mother’s dishes on Instagram, with pictures of his recreations alongside her handwritten recipes. Based on what we’ve seen, she’s a pretty good cook. From chickpea burgers to creme caramel, there doesn’t seem to be a bad recipe in the bunch. But the one for her butternut squash and spinach risotto had us craving a big cozy bowl, perfect as we make our way into the cooler fall weather.

Like Jackman, I have been gifted books of handwritten recipes by my grandmothers. They were both excellent bakers and cooks and I feel lucky that I have some of their best recipes. The recipes are great, but so is how they’re written. Steps are conversational with many instructions left open for interpretation. Phrases like “season it just so” or “until it looks done" are scattered throughout. “Trust your instincts!” I can hear them saying. It’s a motto I often use in my own cooking, reminding myself to use my senses and sensibility to cook—not just words.

Jackman’s mother’s recipes have a similar approach. She provides steps and plenty of cues but allows you to figure things out on your own too. Her risotto is a delicious example. Most of the information you need to succeed is in the recipe, but a few details on preparation and time are left up to you. This type of cooking empowers you, encouraging you to trust your instincts, eventually making you a better cook.

Her recipe begins with cooking some finely chopped onion in butter until softened. The arborio rice is added next, stirred to coat each grain with butter. After a few minutes, white wine is added and cooked off until the pan is nearly dry. The butternut squash is added next, along with enough warm stock to cover the ingredients. This simmers on the stove, with additional stock added, then stirred until the rice is cooked. A bag of baby spinach is added, as well as freshly grated Parmesan cheese during the last minute of cooking.

Jackman’s mother’s recipe is easy to follow, but I did have to make a few judgment calls. Since she didn’t specify the type of onion, I decided on white, but yellow or even shallots would work. I also cooked my rice for at least 5 minutes in the butter before adding the squash. This step is crucial for making sure your risotto ends up creamy, not mushy. Other than that, I followed her recipe as written and had great success.

Overall, the recipe was a winner. A true treasure that I’m glad Jackman shared. It’s simple, beautiful, and delicious. Yes, it does require a bit of patience and monitoring, but use the time at the stove to scroll through Jackman’s social accounts to find more of his mom’s delicious recipes!

Read the original article on All Recipes.