Recipe: Perfect Butternut Squash Risotto

Butternut Squash Risotto. Add water, cover, and bring to a boil over medium-high heat. Use a wooden spoon to partially. Add squash; season with salt and pepper.

Butternut Squash Risotto A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash. Butternut Squash Risotto Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that's both creamy and comforting. —Katie Ferrier, Washington, Washington DC Butternut Squash Risotto Recipe photo by Taste of Home Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter, Parmesan and chives. You can cook Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Butternut Squash Risotto

  1. You need 3 cups of butternut squash.
  2. It’s 1 of shallot.
  3. It’s 1 teaspoon of sage.
  4. It’s of Salt.
  5. It’s of Pepper.
  6. Prepare 1/2 cup of white wine.
  7. It’s 1 1/2 cup of Arborio rice.
  8. You need 4 cups of chicken broth.
  9. It’s 3 tbsp of butter.
  10. You need 3/4 cup of Parmesan cheese.
  11. It’s of Fresh parsley.

Photography Credit: Elise Bauer Our next door neighbor Pat has a wonderfully productive garden where she grows much of her own food. Add squash and sprinkle with salt, pepper, and chili powder. Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring.

Butternut Squash Risotto instructions

  1. Preheat over to 425.
  2. 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.
  3. 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..
  4. Add rice and toast for a few minutes.
  5. Add white wine and stir until absorbed by rice.
  6. Add one cup of chicken broth and continuously stir until the broth is absorbed.
  7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
  8. 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.
  9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
  10. Top with fresh parsley and black pepper. Serve immediately for best consistency.
  11. 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.

You can just bake it all in the oven! Use canned pumpkin, butternut squash, or sweet potato purée if you don't want to roast your own squash. Top the risotto with sautéed mushrooms, caramelized onions, or roasted veggies (broccoli, cauliflower, more squash). Add grilled steak, salmon, or Italian sausage, or top with seared scallops for extra protein. This risotto with butternut squash and sage is the perfect autumn dinner.

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