Butternut Squash Risotto Recipe

Categories: Recipes

Butternut Squash Risotto Recipe

Butternut Squash Risotto

Butternut Squash Risotto. My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Photograph by The Ingalls Risotto is a versatile rice dish that allows for a number of additions.

Ingredients

It’s 3 cups of butternut squash
Prepare 1 of shallot
It’s 1 teaspoon of sage
You need of Salt
Prepare of Pepper
You need 1/2 cup of white wine
Prepare 1 1/2 cup of Arborio rice
It’s 4 cups of chicken broth
It’s 3 tbsp of butter
It’s 3/4 cup of Parmesan cheese
Prepare of Fresh parsley

Steps

Preheat over to 425.
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.
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..
Add rice and toast for a few minutes.
Add white wine and stir until absorbed by rice.
Add one cup of chicken broth and continuously stir until the broth is absorbed.
Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
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.
Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
Top with fresh parsley and black pepper. Serve immediately for best consistency.
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.

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! Meanwhile, heat the oil in a large saucepan over medium heat.

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