Butternut Squash Risotto
I love how creamy this risotto comes out and then the little crispy squash croutons give it even more texture.
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.
