Butternut Squash Risotto
The nice thing about risotto is that you can add almost any veggie that happens to be in season and it will work. In the spring, for example, there are asparagus and peas. I still had a butternut squash sitting around from late winter, so I decided to try that. Results were delicious.
What you’re gonna need
- 1 small (about 2 lb.) butternut squash
- Olive oil for sautéing
- 4-6 cups of vegetable or chicken stock
- About a tablespoon of fresh herbs (I used sage and parsley)
- ½ cup of shredded parmesan cheese
- 1 cup of Arborio rice
- 1 small onion chopped
- 2-3 cloves of garlic minced
- 1/3 cup white wine
What you’re gonna do
- Cut squash in half and remove seeds
- Drizzle with olive oil and sprinkle with salt and pepper
- Roast in a 450 degree oven until soft (about 30 minutes)
- Warm stock in a separate pan
- sauté your onion and garlic in olive oil until soft
- Add white wine and cook for a few minutes
- Add rice and stir to coat
- Add stock one ladle at a time stirring constantly. (Wait until liquid is absorbed before adding more.) This is where you need patience and maybe someone to take over stirring once in a while.
- When the rice is cooked (this could take 30-40 minutes) add your chopped squash, herbs and cheese. Stir and serve!