Butternut Squash Risotto
What you'll need:
olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
2 cups arborio rice (that's what risotto rice is called)
2 cup dry white wine
About 5 cups of hot vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender
A big handful grated Parmesan cheese
4 tablespoons unsalted butter, cut into small pieces
What you'll do:
Cut the butternut squash in half and remove the ends and seeds in the middle.
Roast one side of the squash on a cookie sheet in a 375 degree oven for about 1 hour. (you might want to drizzle a little olive oil so it doesn't get too dried out) Then puree it and set aside.
Cube the other half and saute in a pan with some olive oil. I like to cook these till there a little crunchy on the outside and smooth and sweet in the middle. I think it gives a really nice texture to the risotto. Cover a plate with a paper towel and when they are done set them on the plate.
In a medium-size heavy saucepan, heat the olive oil over medium-high heat.
Chop and add the onion and garlic and saute till the onions are soft.
Add the rice and continue to stir till the rice is coated with the oil.
(Sorry for the not so nice photo, I have not yet mastered taking pictures in my kitchen at night) Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
(Sim's sister Sahiba stirring both the risotto) Stir in the butternut squash puree and the diced squash and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. I like to top with some chopped chives!
I’ve never made risotto but LOVE eating it. this might have to be the first one i try my hand out. Yummy butternut!
Hey Leslie! I’ve been wanting to make risotto for my husband…for some reason he’s obsessed with it. However, can it be made without the wine? What would you use instead? Also, what could you use instead of the butternut squash? Thanks! And your website is really cool. Glad I finally checked it out.
Hi Anne, There is good reason to be obsessed with risotto, it’s delicious! Here are some answers for you:
Yes, it can be made without the wine, just use more stock. And you can substitute the butternut squash with just about anything. Mushrooms and asparagus are some of my favorites. I’ll be posting more variations soon.