Another risotto recipe… well it’s day two so recipe 2! I LOVE butternut squash, legit an obsession… Naturally I had to figure out how to stick it into one of my favorite recipes.
- 1½ cups arborio rice
- 1 qt chicken stock
- ½ cup dry white wine (I used chardonnay)
- ½ small onion, chopped (about ½ cup)
- 3 Tbsp whole butter, divided
- 1 Tbsp vegetable oil
- ¼ cup grated Parmesan cheese
- 24 oz of cubed butternut squash
- Kosher salt, to taste
- Start by steaming the butternut squash
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
- While cooking the risotto, mash the butternut squash
- Stir in the remaining 2 tbsp butter and the Parmesan cheese
- Once that is all combined, stir in the butternut squash, season with salt to taste
- Serve and enjoy!