How to Make Appetizing Butternut Squash Risotto

Butternut Squash Risotto. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Photograph by The Ingalls A lot of butternut squash risotto recipes call for roasting the squash first.

This recipe is for butternut squash risotto, which makes the savory dish sweet when the squash is cooked with the rice. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. You can cook Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Butternut Squash Risotto

1. It's 3 cups of butternut squash.
2. Prepare 1 of shallot.
3. It's 1 teaspoon of sage.
4. It's of Salt.
5. It's of Pepper.
6. It's 1/2 cup of white wine.
7. It's 1 1/2 cup of Arborio rice.
8. It's 4 cups of chicken broth.
9. It's 3 tbsp of butter.
10. You need 3/4 cup of Parmesan cheese.
11. It's of Fresh parsley.

Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.).

Butternut Squash Risotto step by step

1. Preheat over to 425.
2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside.
3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent..
4. Add rice and toast for a few minutes.
5. Add white wine and stir until absorbed by rice.
6. Add one cup of chicken broth and continuously stir until the broth is absorbed.
7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth.
9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
10. Top with fresh parsley and black pepper. Serve immediately for best consistency.
11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown.

The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven!