Butternut Squash Risotto
Butternut is my favorite squash. I like its sweet, nutty flavor, and its versatility in recipes. I usually cut it in half and roast it with a little olive oil, salt and pepper, or consume it as some sort of sweet-savory soup. But this time I decided to try something different.
Butternut squash risotto.
I used a basic risotto recipe and half a squash. This can be a bit of a workout, with all the dicing and constant stirring, but other than that, it’s pretty simple to prepare. And the results are delicious.
6 cups low-sodium chicken broth (or vegetarian broth)
1/4 cup (1/2 stick) unsalted butter
1 small onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
2-3 tablespoons grated Parmesan
2 cups butternut squash, finely diced
1-2 tablespoons chopped chives or parsley
Salt and pepper to taste
1. Heat broth in a medium saucepan. Bring to a simmer, reduce heat and keep warm.
2. In a large saucepan, melt 2-3 tablespoons butter over medium-high heat. Add onion and butternut squash. Cook about 5 minutes until onion is soft and translucent.
3. Add rice. Stir and cook 1-2 minutes. Add wine, and continue stirring until it absorbs or evaporates, about 1 minute.
4. With a ladle, add 1-2 cups of broth, stirring constantly until it absorbs. Repeat, gradually adding broth and stirring constantly until it’s tender, but still al dente, about 20-25 minutes.
5. Remove saucepan from heat, and stir in remaining butter, Parmesan and chives or parsley. Rice should have a creamy consistency, but with a bit of chew. Season with salt and pepper to taste.