butternut squash risotto

How To Make butternut squash risotto

• Step 1
  Peel and dice your butternut squash and steam or roast based upon your preference. A small or medium sized squash is plenty for 2 cups. For steaming use a steamer basket over a saucepan and steam, covered, for 15-20 minutes until fork tender. If you roast, coat the squash with olive oil and place in a 400 degree oven for about 20-25 minutes until tender. Cool the squash. When cooled mashed it and set aside.
• Step 2
  In a stockpot combine the chicken broth or chicken stock, 2 tablespoons white wine vinegar and if using the dried mirepoix spices. Bring to a simmer and keep at a low simmer.
• Step 3
  In a large saute pan (with about 2 inch sides), melt the butter and the olive oil over medium heat ensuring the butter doesn't burn or brown. Add the onion and stir until softened, about 3 minutes, then add the arborio rice and garlic. Stir the rice ensuring it doesn't burn and the rice becomes translucent on the ends from the butter and oil, around 5 minutes.
• Step 4
  Pour in two ladles of the stock and stir slowly until the stock has been soaked up by the rice. Continue to add a ladle of stock at a time, allowing to stock to absorb into the rice before adding the next addition. Stop when you have about 2-3 ladlefuls left.
• Step 5
  Add the mashed butternut squash along with the cinnamon, nutmeg, allspice, herbs de Provence (or parsley), and the chosen sweet addition: maple syrup or brown sugar or agave nectar. Minimum amount would be 1/8th of a cup, but you can add up to a 1/4th cup for a sweet risotto. Stir until combined and warmed up, the mixture will become a bit stiff. Add a ladle or two of the leftover stock to loosen the squash addition and stir until combined. Add the parmesan cheese and stir until melted. Add salt and pepper according to taste (you may not want any). I personally add more parmesan cheese to my risotto or you can sprinkle more on top before serving.
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