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Butternut Squash Risotto

 

 

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Butternut Squash Risotto


  • Author: theperksofbeingus

Description

Butternut squash is such a versatile vegetable. We have always loved making soup with it. You can roast it up for Buddha bowls, or whirl it in the food processor into silky soup. Who doesn’t love butternut squash ravioli? One of our favorite things to make with butternut squash, is risotto! I mean, talk about comfort food! This simple dish comes together with a minimum amount of prep, and can elevate a simple grilled piece of fish or chicken to a plate of magic. We love eating it as a main course, with just a simple side salad!


Scale

Ingredients

  • 1 cup Arborio rice
  • 1 large shallot diced (about 1/3 cup)
  • 4 cloves of garlic shredded
  • 2 tablespoons butter, & 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 5 cups simmering vegetable stock
  • ½ cup dry white wine
  • 2 cups butternut squash, cut into small cubes
  • ½ cup freshly grated pecorino cheese
  • ½ cup heavy cream, or half and half


Instructions

  • Heat oven to 400 degrees
  • Toss butternut squash with garlic olive oil 
  • Put the squash on a rimmed cookie sheet and bake for 20 minutes, turning half way, ovens vary, cook until firm, but not too soft
  • While squash is baking, start risotto
  • Melt butter in a large skillet
  • Add in olive oil
  • Now, toss in the shallots and garlic, and sweat for a few minutes, do not brown
  • So its time to add in dry arborio rice, stirring to coat each grain
  • Continue to stir to lightly toast the rice, do not brown
  • Pour 2 glasses of white wine. Take a drink from the first, then add 2nd glass of wine into the rice, stirring to deglaze, until absorbed into rice.
  • Now it is time to start to incorporate the simmering stock!
  • One ladle at a time, add stock, and stir
  • Although some say you must constantly stir, that is not the case
  • Stirring should be done, but you can walk away and come back to the risotto, stirring occasionally to make sure it does not stick.
  • Once all stock is absorbed, stir in roasted squash
  • Add in the cream, 4 tablespoons of butter and pecorino
  • Taste, and adjust now with salt and pepper, and more cheese, if needed
  • Serve alone, or with fish, or chicken, or a salad.


Notes

The key consistency for risotto is to have it ooze off your serving spoon like  molten lava. If it is stiff like mashed potatoes, add more liquid. You can add more stock, or more cream. Risotto that is too thin needs to cook a bit more. Toss whatever fresh herbs over the top that you like. Sage is a perfect combo with butternut squash, but if that is not your jam, add parsley, or rosemary, or a squeeze of lemon, to give it a fresh note.