Butternut Squash Risotto
How I love risotto! We grew up eating my Nonni’s porcini mushroom risotto. And then I learned that you could make risotto in pretty much ANY flavor! Seafood, vegetable, meat - just build your flavor base, add rice and a matching stock! Amazing! Suddenly this simple rice dish became an all-season vehicle for whatever I was in the mood for! On top of that - it makes amazing leftovers! I’m down for anything I can make in big batches and eat a couple of times!
For this one, I chose butternut squash. You can find them clear through winter (especially in the northeast, where I live) and they have that delicious, mildly sweet flavor to them. I recommend par-roasting the squash because you may not cook it all the way through in your pan; I hate hard squash. And, in my mind, sage is the obvious compliment to the squash. Again, a seasonal herb that’s easy to find in the cold weather. My plant in the backyard hasn’t given up yet and we’ve had several freezing nights!
Make sure you’re using arborio rice (or another grain suited for risotto). You’re basic white rice grain won’t cut it here. Arborio has more starch and that’s what actually makes the risotto creamy! Yup, by it’s very nature this dish is gluten free, and can easily be vegetarian OR vegan! That delicious texture that we know and love comes from the rice, NOT butter and cheese (those don’t hurt though!).
Finally a quick note about cooking with wine. First of all, do it! lol Second, cook with wine you’re actually going to drink. That doesn’t mean it has to be expensive, just that you LIKE the stuff! Because it’s going to flavor your food, and that’s important. Check out the video and full recipe below. Buon Appetito!
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Butternut Squash Risotto
Serve 4 as a main
1 lb. butternut squash, cubed
3 Tbs. olive oil (divided)
1 Tbs. butter
1/2 C. (1 small) onion, chopped
1 C. arborio rice
1 C. white wine
4 C. vegetable stock
10-12 fresh sage leaves, chopped
salt & pepper
grated parmesan cheese
Tools:
(Affialliate Link)
Olive wood spoon
Preheat oven to 350°. Toss squash with 2 Tbs. olive oil, salt and pepper. Roast for 25-30 minutes until tender. Set aside.
Heat stock in a sauce pan over low heat. It just needs to be warm.
In a large, deep skillet, heat 1 Tbs. olive oil and butter until melted and combined. Add the onion. Sauté for 3-4 minutes.
Add the rice to the pan. Cook for about one minute until grains become opaque and give off a nutty scent.
Add wine and cook, until absorbed. Add about 1 C. of stock to the rice and continue cooking, and stirring, slowly over medium heat. As the stock gets absorbed and the dish looks dry, add in more stock, about 1 cup at a time.
Continue cooking rice this way for about 10 minutes. Add in the squash and taste the risotto. Season with salt and pepper. Continue to add in stock and cook the dish for another 10 minutes.
When risotto is cooked, add in sage and parmesan. Taste to see if it needs more salt or pepper. Serve warm.