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butternut squash risotto

(8 ratings)
smcgreevy avatar
Blue Ribbon Recipe by
Susan McGreevy
@smcgreevy
Port Jeff Station, NY

I love risotto. It has such creaminess without the cream!

Blue Ribbon Recipe

Like most risotto recipes, this butternut squash version is a labor of love but worth it! The rice cooks low and slowly absorbs the chicken broth resulting in a creamy risotto. Rich in flavor, the butternut squash is almost sweet compared to the savory rice. This is a wonderful side dish for any special occasion.

— The Test Kitchen @kitchencrew
►
(8 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For butternut squash risotto

  • 2 Tbsp
    olive oil, extra virgin
  • 1 md
    onion, chopped
  • salt and pepper, to taste
  • 2 Tbsp
    chopped fresh sage
  • 1 sm
    butternut squash, peeled, seeded, and grated or finely chopped
  • 1 clove
    garlic, minced
  • 4 c
    chicken stock
  • 1 1/2 c
    Arborio rice
  • 1 c
    dry white wine
  • 1/2 c
    grated Parmesan cheese

How To Make butternut squash risotto

Test Kitchen Tips
We used a total of 4 cups of chicken stock. Make sure to keep the heat on low to prevent the stock from evaporating too quickly.
  • Heat onions in a skillet.
    1
    Heat oil in a deep skillet or pot over medium heat. Add onion, salt, and pepper. Saute for 4 minutes until onion is softened but not browned.
  • Add chopped sage.
    2
    Add sage and cook for 1 minute.
  • Add butternut squash and garlic.
    3
    Add butternut squash and garlic. Cook for 3 minutes.
  • Heat chicken stock.
    4
    Meanwhile, heat chicken stock in a saucepan and keep it simmering.
  • Add rice to saucepan and slowly cook.
    5
    Add the rice to the vegetables and cook for 3 minutes until the rice kernels become chalky. This helps to release the rice's starch and it's an important step in the creaminess of the risotto.
  • Add wine to deglaze pan.
    6
    Add wine to deglaze the pan. Cook for 3 minutes.
  • Start to ladle hot chicken broth into rice.
    7
    Begin adding one ladleful of hot stock at a time to the rice mixture while stirring. Do not add any more broth to the rice until the liquid evaporates. Continue doing this until all of the stock is absorbed. This is a slow process, so don't rush it. The wait is worth it.
  • Remove from heat and add Parmesan cheese.
    8
    When all of the stock is incorporated, remove the saucepan from the heat. Add the Parmesan cheese.
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