Roasted butternut squash, onions and Arborio rice are slowly cooked in wine and broth and topped off with cream, parmesan cheese and pine nuts for a creamy, delicious side dish.
If you’ve never made risotto before, this recipe is a wonderful place to start. This butternut squash risotto is a little more labor intensive due to the roasting time and the cooking time but it’s well worth the wait.
Risotto needs your constant attention but it’s also mesmerizing to watch the Arborio rice absorb each ladle full of broth. This gives the rice the time to absorb the liquid slowly, resulting in a creamy, velvety risotto.
Risotto is a luxurious dish that can be eaten as an entrée in a lot of Italian restaurants, or as a side dish or a Vegetarian meal.
TIPS TO MAKE BUTTERNUT SQUASH RISOTTO:
- Sautéing the rice in butter first coats the kernels in fat which prevents the rice from releasing the starch too quickly. It also gives the rice that nice nutty flavor.
- Shallots are the preferred onion to use in risottos due to their mild flavor. Second choice would be white onion.
- Cut the butternut squash very small, under 1/2″ if possible.
- Make sure to have the broth on a back burner simmering so it is the right temperature each time some is added.
- Try to add about 1/2 cup of the broth at a time. Just as important, make sure the liquid is almost fully absorbed before adding more.
- You don’t need to constantly stir risotto. On the contrary, it’s best to let it simmer for a few minutes and gently fold the risotto over to absorb more liquid.
- Take the pan OFF the heat at the end when adding cream or butter.
- This takes time, there is no way around it. Total time should be around 20-25 minutes.
SEE THE VIDEO ON HOW TO MAKE THIS RISOTTO:
Roasted Butternut Squash Risotto
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Roasted butternut squash, onions and Arborio rice are slowly cooked in wine and broth and topped off with cream, parmesan cheese and pine nuts for a creamy, delicious side dish.
Ingredients
ROASTING THE SQUASH:
- 1/2 of a Butternut squash, peeled, seeded and cut into 1/2” diced cubes
- 1 Tablespoon Olive Oil
- Sea Salt and Pepper
FOR THE RISOTTO:
- 1 Cup Arborio Rice
- 1 Tablespoon Butter
- 1/4 Cup Shallot, finely diced
- 1/2 Cup White Wine
- 3 Cups Chicken Broth
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Sea Salt and Pepper to taste
- 1/4 Cup Heavy Cream (or half and half)
- Pine nuts (1-2 Tablespoons)
- Parmesan Cheese
Instructions
ROASTING THE SQUASH:
- Preheat the oven to 400°.
- Toss the butternut squash with the olive oil and season with salt and pepper. Place it on a baking sheet lined with parchment paper and roast on the middle shelf. Cooking time will depend on the size of the cubes. Check after 15 minutes with a knife for doneness.
FOR THE RISOTTO:
- Bring the chicken broth to a slow simmer over low heat in a small saucepan and keep at a very low simmer.
- In a large skillet (not a saucepan) add the butter over low/medium heat. Add the shallots and sauté until the onions begin to soften, approx. 4 min.
- Add the rice and sauté for approximately 3-4 minutes, stirring often to ensure it doesn’t burn. Add half of the squash and a sprinkle of salt, the cinnamon and nutmeg.
- Stir in the wine and cook over medium heat, stirring constantly and gently. There should be a nice simmer, but not too quickly. When the wine has just about evaporated, stir in approximately 1/2 cup of the simmering stock, enough to just cover the rice and squash. The broth should bubble slowly. Let it cook, again stirring often, until it is just about absorbed.
- Continue adding broth in 1/2 cup increments, until the broth is gone and the rice is cooked al dente (approximate cooking time will be 20 to 25 minutes).
- Add the remaining squash, heavy cream, and pine nuts.
- Take off the heat and continue to stir. Once all the cream is absorbed, sprinkle with parmesan cheese, plate the risotto and serve immediately.
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