Cheesy Butternut Squash Risotto

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Butternut Squash Risotto
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Prep Time 10 minutes Cook Time 25 to 30 minutes

Creamy, cheesy butternut squash risotto is one of my family's favorite comfort meals! With the delicate flavor of butternut squash and hints of Parmesan cheese, this meal is not as hard as you might think. All it takes is a little patience and in no time you will have a delicious meal that everyone will love! Serve this risotto on its own, or as a side to roasted or baked chicken. It makes for a fabulous dinner.

What you'll need

  • 5 to 6 cups chicken or vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, minced (or 1/4 cup onion)
  • 1/2 cup dry white wine
  • 1 1/2 cups Arborio or Carnaroli rice
  • 3/4 cup butternut squash puree
  • 1/2 cup parmesan cheese, grated
  • salt and pepper to taste
Helpful Tip:

You can buy butternut squash puree or make it yourself. To make it at home, preheat the oven to 400°F. Slice a butternut squash in half lengthwise (microwaving the squash for 1 minute will make the squash much easier to slice). Discard the seeds and place the squash face down on a foil or parchment paper lined baking sheet. Place in the oven and roast for 40 to 45 minutes until the squash is fork tender, With a spoon, remove the squash "meat" from the skin and place in a food processor or blender. Puree until smooth. Any leftover puree can be frozen for future use.

Notes:

serves 6

How to make it

  1. In a pot, warm the broth and keep it on low heat.

  2. In large pot or sauce pan, heat oil over medium-high heat. Add shallots and sauté for 5 to 8 minutes until the shallots are tender. Add rice and stir to combine. Toast the rice with the shallots for 2 minutes.

  3. Add wine and stir frequently until almost all of the wine is absorbed. Add 1/2 cup of warm broth and stir frequently until the broth is absorbed and the risotto becomes thick. Repeat the process, adding 1/2 cup of broth at a time and waiting to add the next 1/2 cup when the broth absorbs. This process will take about 20 minutes. After 4 1/2 or 5 cups of broth have been added, the rice should be cooked and have a chewy bite to it. If not, just add more broth and continue cooking until the rice is cooked.

  4. Once the rice is cooked and the risotto is creamy, add butternut squash puree and parmesan cheese and stir to combine. Taste and add salt and pepper, if needed. Risotto should be creamy and a bit loose. If it is too thick, add a little more broth until you have reached the desired consistency. Serve immediately.

     

     

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