butternut squash risotto

1
Greg Honeycutt

By
@honeycutt

not a great pic, nor the classical prep, but it's how I do it, and works well for the home cook. This is more of a suggestion than a recipe.

Rating:

★★★★★ 1 vote

Comments:
Serves:
as many as you want
Prep:
30 Min
Cook:
30 Min

Ingredients

  • 1 c
    butternut squash puree (recipe later)
  • 1 c
    arborio rice (par boiled)
  • ? c
    warm chicken stock
  • 1/2
    shallot minced
  • 1 clove
    garlic minced
  • 3 Tbsp
    salted butter (room temp)

How to Make butternut squash risotto

Step-by-Step

  1. I parboil my rice, about half an hour in stock to make this go quicker, and it lets some of the starch from the rice go in the stock.
  2. Add 1 Tbs of the butter to a medium pan, add the shallot and garlic and sweat for a few minutes (you can add some white wine here, but I never do)
  3. Add the rice and let it toast till you have nearly a dry pan.
  4. Add a ladle of stock at a time, stirring and letting the rice take in each ladle before adding the next. Might take more stock, might take less.
  5. When the rice is at the desired consistency , remove from the heat and "swirl" in the other 2 Tbs of butter, swirl don't stir, and always use a wooden spoon.....why?, I'm not sure, but I was taught to and it works.
  6. optional. classically, you would add parm cheese here and let it melt in, depending on the rest of the meal, I'd make that decision later.

Printable Recipe Card

About butternut squash risotto

Course/Dish: Vegetables, Rice Sides
Other Tag: Quick & Easy




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