TasteToronto | Butternut Squash Risotto

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Butternut Squash Risotto

Moderate

Butternut Squash Risotto

Nadia Boachie

Nadia Boachie

Butternut Squash Risotto

Method

Butternut Squash Risotto 5 Steps

  • Step 1

    In a medium pot heat up your chicken or vegetable broth and bring it to a simmer. Reduce heat to low.

  • Step 2

    In a large pot, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash1 tablespoon butter and garlic. Cook until the squash is beginning to colour around the edges and soften, about 6 minutes, season with salt and pepper.

  • Step 3

    Add remaining 1/2 tablespoon of butter and arborio rice to your pot, stirring quickly. Cook until rice is coated and it begins to smell slightly toasty. This will take about 2 minutes. Pour in the wine and cook until the wine has mostly cooked off.

  • Step 4

    Use a ladle to add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup or full ladle at a time at a time, continuing to allow the rice to absorb each addition of broth before adding more. 

  • Step 5

    Cook until squash is tender and risotto is al dente and creamy, not mushy. This will take about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving. Top with parsley to garnish.

Tags:

Cooking At Home

Fall recipes

Toronto Recipes

Butternut Squash Risotto

Moderate

Butternut Squash Risotto

Nadia Boachie

Nadia Boachie

Butternut Squash Risotto

Yields:

Serves 4

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 55 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Butternut Squash Risotto

  • 3 1/2 cups low-sodium chicken broth or vegetable broth 

  • 1/2 tablespoon extra-virgin olive oil

  • 1/2 small onion, small dice

  • 1 1/2 tablespoons butter, divided

  • 2 cups butternut squash, small dice (from a 1-1 1/2 pound squash) 

  • 1-2 garlic cloves, minced

  • 1 cup arborio rice

  • Salt and pepper, to taste

  • 1/4 cup white wine

  • 1/2 cup Parmigiano-Reggiano, grated

  • 1/2 tablespoon fresh sage, roughly chopped

  • 1/2 tablespoon Italian parsley, roughly chopped (to garnish)

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Method

Butternut Squash Risotto 5 Steps

  • Step 1

    In a medium pot heat up your chicken or vegetable broth and bring it to a simmer. Reduce heat to low.

  • Step 2

    In a large pot, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash1 tablespoon butter and garlic. Cook until the squash is beginning to colour around the edges and soften, about 6 minutes, season with salt and pepper.

  • Step 3

    Add remaining 1/2 tablespoon of butter and arborio rice to your pot, stirring quickly. Cook until rice is coated and it begins to smell slightly toasty. This will take about 2 minutes. Pour in the wine and cook until the wine has mostly cooked off.

  • Step 4

    Use a ladle to add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup or full ladle at a time at a time, continuing to allow the rice to absorb each addition of broth before adding more. 

  • Step 5

    Cook until squash is tender and risotto is al dente and creamy, not mushy. This will take about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving. Top with parsley to garnish.

Tags:

Cooking At Home

Fall recipes

Toronto Recipes

Butternut Squash Risotto