Butternut Squash Risotto. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Add squash and sprinkle with salt, pepper, and chili powder.
Bring the stock to the boil and keep on a low simmer. A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too. You can have Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you cook that.
Ingredients of Butternut Squash Risotto
- It’s 3 cups of butternut squash.
- It’s 1 of shallot.
- You need 1 teaspoon of sage.
- Prepare of Salt.
- Prepare of Pepper.
- Prepare 1/2 cup of white wine.
- It’s 1 1/2 cup of Arborio rice.
- You need 4 cups of chicken broth.
- Prepare 3 tbsp of butter.
- You need 3/4 cup of Parmesan cheese.
- It’s of Fresh parsley.
Risotto is a versatile rice dish that allows for a number of additions. This recipe is for butternut squash risotto, which makes the savory dish sweet when the squash is cooked with the rice. Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.). The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth.
Butternut Squash Risotto step by step
- Preheat over to 425.
- Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside.
- Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent..
- Add rice and toast for a few minutes.
- Add white wine and stir until absorbed by rice.
- Add one cup of chicken broth and continuously stir until the broth is absorbed.
- Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
- Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth.
- Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
- Top with fresh parsley and black pepper. Serve immediately for best consistency.
- P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown.
Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. This butternut squash risotto recipe tastes incredible!