Butternut Squash Risotto

Are you ready for some fall recipes? I honestly make this risotto all year long but there is something special about making it during the cooler days. Risotto has a few more steps than just a basic rice, but it’s oh so worth it. The layers of flavor are so worth the additional time needed. Once you get the hang of it, it’s easy and worth it.

I have some recipes that I make for the first time and immediately write them down because they are great. Then I have recipes that I make and get busy and don’t write them down but return back to them again and again because they are THAT good. This is one of those recipes. I’ve neglected to write this recipe so many times that my husband often complains that “it’s not as good as the last”. So here is my favorite butternut squash risotto recipe. It’s an amazing side or a great lunch. Our favorite is to serve it along side chicken sausage.
And if you haven’t noticed, risotto isn’t the most photographic food. The flavors sell the dish without a doubt so give it try and just pretend it has better curb appeal.

1 1/2 arborio rice
5 cups chicken broth
1 cup white wine, chardonnay is a favorite for this dish
1/2 cup onion, minced
4 cloves, garlic minced
2 cups cubed roasted butternut squash (cut butternut squash into 1/2 inch cubes with drizzled olive oil and salt and roast in the oven until tender)
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon turmeric
2 tablespoons of fresh parsley, minced

1. In a sauce pan, prepare the chicken broth by heating over low heat.
2. In a dutch oven, heat olive oil over medium heat. Cook onions until tender, 5-7 minutes. Add garlic and cook just until fragrant.
3. Add rice to the dutch oven and cook until the middle of the rice is translucent, about 2-3 minutes. Stir constantly to be sure not to burn the rice.
4. Add the white wine and reduce heat to low, stirring until the rice absorbs the wine, 2-3 minutes.
5. Add 1 cup of the warm chicken broth, and stir. Cook for 4-5 minutes or until the broth is absorbed. Continue this process until the chicken broth is gone, remembering to stir the rice every 1-2 minutes to prevent burning.
6. Once all the chicken broth has been added, add the salt, pepper, and turmeric. Add the roasted butternut squash to the rice. Give the rice a final stir, testing to see if any additional salt or pepper is needed. Add fresh parsley and serve.

*I add fresh Parmesan cheese to this dish as well for an added richness.


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