Butternut Squash Risotto
Butternut Squash Risotto
- Yield: Serves 4
Description
Risotto is wonderfully versatile. Add any seasonal veggie and you’ll have a fabulous meal. Choose butternut squash and you’ll have the flavor, color, and taste of autumn. This is comfort food for any night of the week.
Ingredients
- 2 cups butternut squash, peeled, seeded, and diced into 1/4-inch cubes
- 1/2 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1/2 cup grated parmesan cheese
- 4 cups veggie or chicken stock
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 1 tablespoon chopped sage plus extra leaves for garnish
Instructions
Start by preparing the squash, onion, and garlic so you have it at the ready. Also grate the cheese and set aside.
Heat the veggie or chicken stock in a stock pot over medium low heat. Keep it set at a low simmer.
Heat the extra virgin olive oil in a large skillet on medium high heat. Add diced onion and sauté for 2–3 minutes until tender.
Add the butternut squash to the onion, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally.
Add the garlic and sauté for 30 seconds. Add the rice and stir for 1–2 minutes. Pour in the wine and stir until the wine is completely evaporated.
Add in the warm broth, ½ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Repeat until all the broth is added and absorbed and the butternut squash is tender. The rice should be soft and creamy. Check the seasoning and adjust if needed.
Stir in parmesan cheese and sage. Serve immediately with a sage leaf for garnish.
Notes
Suggested Wine Pairings from Livermore Valley: Pruett Farms Winery 2024 Austenitic Chardonnay and McGrail Vineyards 2024 Peyton Paige Sauvignon Blanc
- Category: Entree
