1 Video | Photo: Butternut Squash Risotto Recipe
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- Salt and pepper
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano-Reggiano
Directions
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.
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By ahndymac_11635059
palo alto, CA
on February 04, 2011
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Great and easy - I used short grain rice as I had no arborio, and it came out pretty well regardless.
By Peebsy-Weebsy
Western Maryland
on January 22, 2011
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I've made risotto hundreds of times, but never with squash. Not only did this look good, it tasted wonderful. Warm and creamy and so healthy. I substituted vegetable broth for the chicken broth to make it a vegetarian meal. I also used canned pumpkin in place of the butternut since that's what I had on hand. I skipped the butter and topped it with toasted pepitas instead of the cheese. Really good. A definite "make again" recipe.
By Lovable Amateur
Napa, CA
on November 30, 2010
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PUMPKIN risotto... replaced squash with 1 1/2 cups fresh pumpkin puree. 1/2 teaspoon fresh nutmeg. 1/2 teaspoon dry sage. Peeled and boiled 1/2 lb white pearl onions + 2 tablespoons butter. Added puree, nutmeg, sage, pearl onions in the last 3 minutes of cook time. Added cheese and served with roasted chicken breast and Ina's string beans with garlic. Perfect. Thanks Rachael for the idea!
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