How to Make Butternut Squash Risotto

It may not be chilly or “fall-ish” where you are, but it sure is here!  The autumn makes me think of pumpkins and squash and changing leaves.  In honor of this festive time of year, here is a new favorite recipe.  We have really enjoyed this butternut squash risotto, so I thought I’d share. I am not good at sitting still and stirring something for 15-20 minutes, but it’s worth it!

Butternut Squash Risotto

• 6-8 c chicken or vegetable broth
• 5T unsalted butter, divided into 4 T and 1T
• 1 small onion, finely chopped
• 2 c butternut squash, peeled and finely diced
• 2 c arborio rice
• 1 c dry white wine
• 1 c freshly grated Parmesan cheese
• 2 T chopped chives or garlic chives
• salt

Heat broth in medium-sized saucepan and keep warm over low heat. Melt 4 T butter in a large saucepan. Add onions and squash. Cook over med heat until onions are transluscent, about 5 min.

Add rice to onion and squash. Cook 1-2 min. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding bits of broth and stirring until it is absorbed and repeating until the rice is tender, but still firm to the bite- about 15-20 minutes.

During the last minutes of cooking, add remaining T of butter, 1/3 c parm cheese, and chives. At this point, the rice should have a creamy consistency. Add salt to taste. Serve with remaining parm cheese.

*I like to use real white wine, rather than cooking wine. It just tastes better, even if you go with a super-cheap wine.

The ingredients.

Peel and dice one butternut squash.

Then, saute them and some onion in butter for 5 minutes.

Add the arborio rice and the white wine. Ladle in a few ladles so that the rice is just covered, stirring constantly until it is absorbed.

Repeat the ladling process until the rice is creamy. Add last bit of butter and Parmesan cheese.

Risotto!

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