Butternut Squash Risotto
It is a common misconception that risotto is a difficult dish to make. Yes, it needs to cook slowly and requires some attention. I honestly think it is very relaxing to stand at the stove with a glass of wine and stir the rice. Does it take time? Yes. Is it difficult? No. I usually make my own chicken stock without garlic and use it to flavor the risotto. Sometimes I just use water. There really isn’t that much difference in the final product. The squash adds so much sweet, savory and nuttiness that the liquid you use is really not important. This product is garlic free but still has onion powder.
I like to roast most of the squash in tact and cut up some little bits to roast as croutons. They add a little crunch as a garnish.
Fresh sage is a must. There is nothing that compares to the flavor of fresh sage with any autumn dish. You can usually find it in the produce section of the market. Flash fried sage leaves are a fantastic garnish. But in a pinch dried sage and rosemary will suffice.
This side dish is a great set up for so many main dish proteins. I use it under scallops or shrimp. You can also roast a chicken breast with herbs and panko to put on top or even pork tenderloin. Any thing that you can make a fall entrée will pair perfectly with this risotto.
Butternut Squash Risotto
Ingredients
- 1 cup arborio rice
- 2 tbsp olive oil
- 1 medium butternut squash, cut in half and seeded For this recipe I used 2 Honeynut squash. The same just smaller and sweeter.
- 3 cups chicken broth or water I put it in a large spouted container and heat slightly in the microwave.
- ½ cup chopped onion
- ¼ cup dry white wine
- 1 tbsp fresh chopped sage and rosemary (optional)
- 1 tsp each salt and pepper
- ¼ cup freshly grated parmesan cheese
Instructions
Prepare the Butternut Squash
- Cut and seed the squash. Cut off just enough to yield about a cup chopped and peel. Chop the peeled portion into 1 inch cubes. I usually use the bottom where the seeds were as it is thinner and cooks more quickly to make it crunchy.
- Coat all squash in olive oil and place the large pieces skin side up on a baking sheet. Reserve the cubed squash.
- Bake at 375 °F for 40 minutes or until a knife easily glides into the thickest part. Add the cubed squash to the pan for the last 20 minutes of baking being careful not to burn but get them crispy.
- Remove from oven and set aside to cool. Once cooled, scoop out the meat from the skin and mash any lumps. Should yield about 1½-2 cups.
Prepare the Risotto
- In a saucepan, add 1 tbsp olive oil and the onion. Saute until onion is tender. Add the risotto over medium heat and stir constantly until risotto is toasted golden.
- Add the wine and pour a glass for you! Once the wine is almost cooked out, add a cup of the stock and stir. Reduce heat to low and stir often.
- Once the liquid is almost absorbed add more and continue this process until all liquid is absorbed, your glass is empty and the risotto is tender but not mushy.
- Stir in the herbs and prepared butternut squash. Salt and pepper to taste.
- Serve with garnish of crispy squash croutons, chopped sage and freshly grated parmesan cheese.
