Butternut Squash Risotto

Butternut squash risotto is a favorite for the Fall season. Butternut squash is such a versatile vegetable.  You can roast it up for Buddha bowls, or whirl it in the food processor into a 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!

What you will need to make butternut squash risotto:

  • Arborio rice
  • Shallot
  • Garlic
  • Butter
  • Extra virgin olive oil
  • Vegetable stock
  • White wine
  • Pecorino cheese
  • Heavy cream

 

 

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Butternut squash risotto and sage and scallops and asparagus and white wine

Butternut Squash Risotto


Ingredients

Units Scale
  • 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
  • 1/2 cup dry white wine
  • 2 cups butternut squash, cut into small cubes
  • 1/2 cup freshly grated pecorino cheese
  • 1/2 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. You want the squash to be cooked, but still firm.

While squash is baking, start risotto. Add stock to a sauce pan, and turn on low to heat up.

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 as a main dish, or as a side dish with fish, shrimp or chicken.

 

Notes

You can sub out the squash for sweet potatoes. Use what you have on hand!

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.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: entree
  • Cuisine: american

If you love risotto, here are a few more to try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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