Long Island Mom

What I've learned about being a mom.

Butternut Squash Risotto

I’ve written before about risotto in Lemon Shrimp Risotto and Risotto Cakes – something my mom made really often in our house as teenagers because it was filling.  My brother could eat like you have never seen before so she was all about recipes she could scale larger.  Problem was, no matter how much risotto she made, Cam would finish it.  A bottomless pit for sure.

I decided to make it with butternut squash this time, as more of a fall-flavored dish and it came out great!  Risotto is one of those dishes that takes really well to leftover veggies and meats of all kinds, so when I didn’t know what to do with this butternut squash I had laying around (just made soup with it a little bit ago), risotto immediately came to my mind.

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This is not a recipe for a busy weeknight.  I made it Tuesday when I was off for Veteran’s Day and knew I had time to relax and make it.  I promise it is worth the time and is not difficult at all, just a little time consuming.  Contrary to what you might hear, you do NOT have to sit next to the stove and stir the entire time this is cooking.  By all means, walk away for a few minutes, just don’t let it burn!

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Butternut Squash Risotto

2 tbs olive oil + extra for roasting squash

1/2 large brown onion, chopped

1 small or 1/2 medium butternut squash, peeled and cut in 1/2 inch pieces

1 tablespoon fresh or 1 tsp dried thyme

1 cup arborio rice

1/2 cup white wine

4 cups chicken stock

2 tbs butter

1/4 cup grated or shredded parmesan cheese

salt and pepper

 

1. Roast butternut squash in a little olive oil and salt and pepper on a baking sheet at 350 for 15-20 mins.

2. Saute onion on medium/high heat in 2 tbs of olive oil and salt and pepper until soft, 4-5 mins.

3. Add cooked butternut squash and saute (smash if you desire a smoother consistency)

4. Add rice and cook, stirring, for another 2 mins.

5. Add wine and saute another 2 mins until pan is dry

6. Add 1 cup of chicken stock at a time and stir occasionally until the pan looks almost dry, then add the next cup.  Cook until rice is tender and cooked through. (15-20 mins)

7.  Turn off heat and add butter and parmesan, stir until melted together and serve warm.

 

We served this with grilled dry-rubbed spicy chicken (recipe for that up tomorrow) and roasted asparagus (another one I plan to post).  Hope you enjoy it as much as my family did!

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