Butternut Squash Risotto
Serves: 4
  • ½ small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 2 cups butternut squash, cut into ½ inch cubes
  • 1 cup water (HOT)
  • 32 ounces low-sodium chicken broth (HOT)
  • ¾ teaspoon salt, divided
  • 3 tablespoons butter
  • ¾ cup grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Salt and pepper to season
  1. Sauté onion, garlic, and olive oil in a large Dutch oven over a medium heat until soft and translucent. Season with ¼ teaspoon salt.
  2. Add rice and cook for two minutes.
  3. Add wine. Simmer until reduced by half, about one to two minutes.
  4. Add squash and ¼ teaspoon salt, cook another minute.
  5. Heat water and broth in a separate sauce pan, keep liquid at a simmer while cooking risotto.
  6. Reduce heat to medium low. Add water, stirring almost constantly. When the liquid has almost evaporated start to add chicken broth one large ladle at a time, stirring almost constantly. Add remaining salt. Again, when most of the liquid has evaporated add the next ladle, stirring constantly. Keep adding liquid one ladle at a time until there is only one ladle left and rice is cooked through but still has a slight bite to it.
  7. Turn heat off, add last ladel of broth. Add butter and cheese. Mix until combined.
  8. Season to taste with salt and pepper. If the risotto becomes too thick with the addition of the cheese, add a small ladle of water.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/butternut-squash-risotto-2/