Recipes from the heart since 2008

Butternut Squash Risotto

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This dish screams fall flavors. It’s creamy and rich and delicious. It takes a bit of work and time to make, but all good things come to those who wait. It’s a great side dish paired with baked salmon or roasted turkey. I found this recipe in Cooking Light magazine a few years back.

Ingredients:

3 cups butternut squash, cut into 1-inch pieces
2 cups Arborio rice
2 tablespoons white onion , minced
1 tablespoon butter
1 cup white wine
6 cups vegetable or beef broth
3 sprigs fresh thyme
Salt and pepper, to taste
½ cup Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Arrange butternut squash cubes in a single layer on a greased baking sheet. Season with salt and pepper, to taste.
  3. Roast butternut squash for 25-35 minutes, or until soft and easily mashed with a fork.
  4. Towards the end of the squash roasting, melt butter in a large heavy bottom skillet over medium-high heat.
  5. In a seperate saucepan, heat vegetable or beef broth over low heat.
  6. Add Arborio rice and onion to melted butter. Sautéing until light brown.
  7. Pour white wine into browned Arborio rice, stirring well until all liquid is absorbed.
  8. Mash butternut squash with fork until it resembles mashed potatoes.
  9. Add to Arborio rice and stir. Add whole fresh thyme sprigs.
  10. One cup at a time, add broth to Arborio rice, stirring well and waiting until all liquid is absorbed before each addition.
  11. When all broth is added, risotto will be creamy.
  12. Remove thyme spring.
  13. Season with salt, as desired, and stir in Parmesan cheese.
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