Butternut Squash Risotto (Edit recipe)

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Creamy, comforting, and brimming with rich autumn flavors, this Butternut Squash Risotto is the perfect way to warm your table.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

8

Serves: 6

Ingredients

1 lb Butternut Squash, (peeled and cut into small dice)
6 cups Vegetable Broth, chicken or
1.5 cup Yellow Onion, finely chopped
10 Tbsp Butter, Unsalted
2.5 cups Arborio Rice
3 Tbsp Sage, fresh chopped
.5 cup Parmesan Cheese, grated
1 pinch Salt and Pepper, (to taste)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the broth in a stockpot and keep it at a gentle simmer.
Melt 5 tablespoons of the butter in a large saucepan and add the onions. Cook gently for about 10 minutes until soft, translucent but not browned.
Stir in the butternut squash and cook, stirring constantly, for about 5 minutes until it softens but does not fall apart.
Add the rice and coat it with the butter and vegetables. Cook it slightly to toast it.
Start adding the broth, ladleful at a time, stirring gently until each one has almost been absorbed by the rice. The risotto should be kept to a bare simmer throughout cooking and should not dry out or stick to the bottom of your pot. Add more stock if need be.
Continue cooking for about 20 minutes, or until the rice is tender and creamy, but the grain is still firm, and the squash begins to disintegrate.
Taste and season with salt and pepper. Stir in the sage, remaining butter, and all the Parmesan. Stir well and cover.
Let it rest covered for a couple of minutes. Spoon into serving bowl and serve immediately.

Notes

Risotto must be cooked in broth ladles one at a time, ensuring each addition is fully absorbed before adding more broth. The risotto should be kept to a bare simmer throughout the cooking process and not dry out. Cut your butternut squash into small dice to be cooked alongside your rice. It is ok if some pieces will disintegrate. A rice copper pot is a beautiful gift, but a heavy-bottomed pot will also do the trick. You want a pot that maintains heat distribution without burning your rice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	511
Fat:	21 g
Carbohydrates:	68 g
Protein:	16 g
Cholesterol:	55 g
Sodium:	914 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.