Butternut Squash Risotto
October is a beautiful time of year here in New York and a delicious way to embrace the season is by making butternut squash risotto. So many people I know get excited when they read butternut squash risotto listed on restaurant menus, but they all seem to think that it is a difficult dish to prepare. However, once you have the basic steps down, you can actually make all different kinds of risotto within 20-30 minutes. Does that sound difficult?
So, the next time you are it the grocery store pick up a butternut squash, some Arborio rice and a bottle of white wine (for the risotto and to enjoy during the stirring process ;) and then enjoy the yummy result!
Here is what the risotto looks like right after you add each of the ladles of broth, while stirring.
- 1 lb. cubed butternut squash (about a half an averaged size squash)
- ¼ cup olive oil
- 1 small onion, chopped
- 1 lb. Arborio rice
- 1 cup dry white wine
- 4 cups warm low sodium chicken stock
- 1 cup water (optional)
- ¼ cup grated Parmigiana cheese
- salt and ground black pepper to taste
- Peel the squash and dice into half inch cubes.
- Place squash cubes into a steamer basket and steam until the squash is tender (10-15 minutes).
- While the squash is steaming, bring the stock (and water) to a gentle simmer in a saucepan and maintain over low heat.
- Mash the squash with a fork (or potato masher).
- In a large, heavy saucepan, heat the oil over medium heat.
- Add the onion and saute until softened and translucent, about 4-5 minutes.
- Add the Arborio rice and stir until the grains are well coated and have white dots in the center, about 3 minutes.
- Add the white wine and stir constantly until the wine has evaporated.
- Using a ladle, add 1 ladle of the stock to the rice and begin stirring continually until the stock is almost completely absorbed.
- Stir in the mashed butternut squash and add another ladle of stock, stirring continually.
- Wait until the stock is almost completely absorbed before adding the next ladle of stock.
- Do this until you reach the last ladle.
- Pour in the last ladle and give your risotto a few quick stirs and remove from heat.
- Stir in salt and pepper (optional)
- Pour into bowls and sprinkle with parmigiana cheese and/or a pinch of paprika for color.
I used the following products in this recipe:
