Photo: Butternut Squash Risotto Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 sprig fresh sage
- 2 cups chopped peeled butternut squash
- 1 small onion, coarsely chopped
- 3 large cloves garlic, smashed
- Kosher salt
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 2-to-3-inch parmesan cheese rind (optional)
- 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
- Freshly ground pepper
- 2 cups arugula
Directions
Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.
Photograph by Kana Okada
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By elmnash
Belchertown, MA
on September 08, 2011
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This was a very tasty risotto, but it was not exactly what I expected from the name. I thought, being called "butternut squash risotto" that it would taste more like butternut squash. The flavor of the cheese far overwhelmed the flavor of the squash. The only other issue I have with this recipe is that in the picture you can clearly see chunks of squash. When I made it (following the directions exactly the squash turned to mush. While I very much enjoyed what I ended up with, I do feel like the picture and title are misleading. It would be more appropriate to call this a "cheesy squash risotto" or something of that nature.
By ivemisplacedmys...
Lexington, KY
on January 22, 2011
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I so enjoy the process of making risotto from scratch that I was a bit surprised to see this recipe come from FN Kitchen. Even RR can make it from scratch in "less than 30 minutes." I don't know if anyone reading this watches NFL, but in my Chris Berman voice, I have to say, "Come on, man!"
By chefjayjones
Papillion,NE
on January 18, 2011
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I made this dish last night for my mom and dad and it turned out great probably one of the top 3 dishes ive ever made i also did not use the pressure cooker method because A. i dont have one and B. i dont feel you should pressure cook a fine meal like risotto. i used about 5 cups of broth adding a half cup during evaporation and about 3 cups of water. i also used smoked gouda not aged and it worked wounderfully the arugula really makes this dish look and taste great 5 star meal!
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