Butternut Squash Risotto
By
Susan McGreevy
@smcgreevy
1
I love Risotto and I am always looking for recipes. It has such creaminess without the cream!
Blue Ribbon Recipe
Risotto is always a bit labor-intensive... but SO worth it! This recipe is a terrific example of how good homemade risotto can be.
NOTE: We used a total of 4 cups of chicken stock... Use more or less to your liking. 
Ingredients
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2 Tbspolive oil, extra virgin
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1 mediumonion, chopped
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2 Tbspsage, fresh, chopped
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1 smallbutternut squash, peeled, seeded and grated or finely chopped
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1 clovegarlic, minced
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1 1/2 carborio rice
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1 cdry white wine (always use wine you would drink when you cook)
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·salt and pepper to taste
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1/2 cparmesan cheese
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4 cchicken stock, light
How to Make Butternut Squash Risotto
- 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 sage and cook for 1 minute. Add squash and garlic and cook for 3 minutes.
Meanwhile heat chicken stock in a saucepan and keep simmering. - Add the rice to the vegetables and cook for 3 minutes or so until rice kernals become chalky. This helps to release the starch in the rice and it's an important step in the creaminess of the risotto. Add the wine to deglaze the pan and cook for 3 minutes.
- You now 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 is evaporated. 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.
When all of the stock is incorporated, remove from the heat and add the parmesan cheese. Bon Appetito!
About Butternut Squash Risotto
Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Rice Reinventions
