Butternut Squash Risotto Recipe

It's Meatless Monday again, and I have a gem of a recipe for you today.  As we're moving further into fall so many people are asking me about what to do with the seasonal produce available to them.  Yes we have those big, beautiful apples, and various other fruits, but what about all of the pumpkins, gourds, and squashes? I know that looking at them can seem a little overwhelming, but it really isn't.  One of the best seasonal ingredients to start with is the butternut squash and I can't think of a better way to enjoy it than with my  Butternut Squash Risotto.  


This luscious rice dish is warm, hearty, and everything you want in a delicious fall inspired dish. And it is totally vegetarian!  I can't wait to share it with you so...

Let's Get Started!

Butternut Squash Risotto:
*Prep Time:   20 minutes *Cook Time: 30 minutes *Difficulty: Easy *Servings: 6-8

Ingredients:


  • 1 Butternut Squash, peeled and diced
  • 1 lb. Arborio Rice
  • 8 c. Vegetable Broth
  • 2 c. Dry White Wine
  • 2 c. Grated Parmesan Cheese
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 1 tsp. Thyme
  • 1/2 tsp. Ground Sage
  • 1/2 tsp. Sriracha Sauce
  • Salt and Pepper to taste
Risotto is one of those rice dishes that I liken to Italian mac & cheese.  It's rich, creamy, and oh so comforting, but it's not necessarily a quick cooking dish either. In fact, one of the most comforting things about it is the slow cooking process.  As you slowly add broth to release the starches, magical things happen in the pot.          


So, first things first, breaking down the squash.

The issue that many people have when working with butternut squash is how to peel and chop it.  But, I promise, if you just follow these simple instructions this task will not be nearly as daunting as you may think.

To begin you will need to cut the squash in half, separating the neck from the bulb.
Then, using your vegetable peeler, peel each half.


Now you can cut the neck into large slices, then each slice into sticks.
Cut across the sticks to make a small dice.


Now for the bulb.

You will need to slice the bulb in half and use a scoop to take out all of the "guts".


Now cut the bulb into slices.
It should look like little rainbow shapes.
Cut each slice into cubes.


And now your squash has been totally broken down.
See!  That was not that difficult at all!
Now let's move on to the risotto.


To begin, you will need to place a deep, heavy bottom pot over medium/high heat and add 2-3 tbsp. of oil.


Once the pot is hot add the butternut squash.


Season the squash with a healthy pinch of salt and ...


Pepper.

Now you are going to let the squash cook for 10 minutes, until tender.
You will want to stir occasionally.


While your squash is cooking you will need to heat up the vegetable broth for the risotto.


Once your squash has finished cooking you will need to remove it from the pan and place on a plate.


Add a little more oil to the pan and then add the onions and garlic.
Cook until onions are soft and translucent and you can smell the garlic coming from the pan.


Once your onion and garlic are ready you can add the rice to the pot.


Stir into the onions and garlic and let brown for 2-3 minutes, stirring occasionally.


Now you will need to add the wine to the pan.


Stir and let the wine reduce and absorb into the rice.


Now you can start adding the broth a ladle full at a time.
You will let it simmer until you see the pan starting to look a little dry.
Be sure to stir the rice so it will not stick to the bottom of the pan.

Once you see the pan starts to look dry, add another ladle full of broth.
Keep doing this until all of the broth has been absorbed into the rice and you are left with a creamy looking sauce.
The entire process will take approximately 30 minutes.



Oh, before I forget,  now is a good time to add the thyme to the pan.


This is what your risotto will look like after you have added the last ladle of stock.
See how the starches been released and the broth resembles a creamy sauce.


Now you can add the grated parmesan cheese.


Taste for seasoning and make any adjustments you feel it needs.
This needed a little salt and pepper.


Now you have a beautiful, creamy risotto.
This on it's own is AMAZING, BUT....


Remember that squash we cooked earlier?
Return that to the pan.


Stir it into the risotto.
Oh my goodness.  I just want to take a swim in that pan.


Now I add the sage and


Sriracha for a little spice because who doesn't love a LITTLE spice.


And there you have it!  An Italian delicacy that is perfect for any vegetarian, but can warm even the biggest carnivore's heart during these cooler autumn days.  So if you are wanting to try something new or indulge is a vegetarian treat, give this Butternut Squash Risotto a try TONIGHT!

And as always....

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Butternut Squash Risotto:
*Prep Time:   20 minutes *Cook Time: 30 minutes *Difficulty: Easy *Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  • 1 Butternut Squash, peeled and diced
  • 1 lb. Arborio Rice
  • 8 c. Vegetable Broth
  • 2 c. Dry White Wine
  • 2 c. Grated Parmesan Cheese
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 1 tsp. Thyme
  • 1/2 tsp. Ground Sage
  • 1/2 tsp. Sriracha Sauce
  • Salt and Pepper to taste
Directions:
  1. Place a deep, heavy bottomed pot over medium/high heat and add 2-3 tbsp. of extra virgin olive oil. 
  2. Once the pan is hot add the butternut squash.  Season with a healthy pinch of salt and pepper.  Cook for 10 minutes while stirring occasionally.  Once finished cooking remove the squash from the pan and set on a plate. 
  3. Add a little more oil to the pan along with the onions and garlic. Cook until the onions are soft and translucent and you can smell the garlic coming from the pan. 
  4. Now add the rice to the pan and let cook for 2-3 minutes while stirring occasionally.
  5. Add the wine to the pan and cook until the wine reduced and is absorbed into the rice. 
  6. Add the thyme, sage, and sriracha to the pan and stir into the rice.
  7. Now you can start adding the broth a ladle full at a time. You will let it simmer until you see the pan starting to look a little dry. Be sure to stir the rice so it will not stick to the bottom of the pan. Once you see the pan starts to look dry, add another ladle full of broth. Keep doing this until all of the broth has been absorbed into the rice and you are left with a creamy looking sauce.  The entire process will take approximately 30 minutes. 
  8. Once all the broth has been added to the pan, add the Parmesan cheese and stir into the rice.
  9. Now return the squash to the pan, toss everything together with a rubber spatula.
  10. Serve and Enjoy!


2 comments

  1. This looks delicious! Adding a squash to my grocery list.

    ReplyDelete
    Replies
    1. Yay! Hopefully I hear some feedback from you soon! :)

      Delete

Back to Top