Butternut Squash Risotto
You didn’t think I was going to leave you with all of that squash and no recipe to use it in, did you? Nah, I wouldn’t do that to you! Besides, risotto is very easy to make, albeit time-consuming. I can tell you that the results are worth the wait, though. Risotto is a very hearty side, one that you could easily serve as a main dish, and it’s so versatile that you can put just about anything in it from cheese to mushrooms to shrimp. If you’ve never tried risotto before, give it a shot tonight!
- 3 and 1/2 cups chicken broth
- 2 cups water
- 4 Tbsp butter
- 1/2 onion, finely chopped
- 1 Tbsp garlic, minced
- 1 and 1/2 cups Arborio rice
- 1/2 cup white cooking wine
- 1/2 cup Parmigiano-Romano cheese
- 1 cup butternut squash
In a large sauce pan, bring the chicken broth and water to a low simmer. Dice the onion and garlic.
In another large sauce pan, cook the onion and garlic in the butter over medium heat.
When it is finished, pour in the rice and stir. Reduce the heat to low.
Pour in 1/2 cup of the broth, and stir frequently until the rice completely absorbs the broth. Continue simmering and adding the broth 1/2 cup at a time until the rice absorbs it and until almost all of the broth has been used (I had about 1/2 cup left over). This should take about 20 minutes.
Thin the risotto with the cooking wine, and then stir in the cheese and squash.