Back to our subject dish: butternut squash risotto. I had a recipe saved to make, but when I looked at the recipe, I decided I wanted something simpler to make and went searching my favorite blogs to find a new one. I landed on Simply Recipes site and found exactly what I was looking for. A few key ingredients and an hour later, I was in heaven. I only made some minor changes/ substitutions to the recipe like using shallots instead of onion. It was really good and was my lunch for the rest of the week and good every single time. I gave some to my coworker and she also went into fits over its amazingness. If you have an hour to an hour an a half some evening or are hosting a dinner party, go with this recipe. You will not regret it!
Butternut Squash Risotto
(4 to 6 servings)
- 6 cups chicken broth (I used the cubes to make the broth)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 2 shallots, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice if needed)
- 1 cup dry cooking white wine
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives
- Heat broth in medium sized saucepan and keep warm over low heat.
- Melt 4 Tbsp of butter in a large saucepan; add shallots and butternut squash. Cook over medium heat until shallot is translucent, about 5 minutes.
- Add rice to shallots and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated.
- Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste.
- Serve with remaining grated Parmesan.