Butternut Squash Risotto
- Yield: 6-8 1x
Ingredients
Units
Scale
- 8 cups chicken broth (6-8 c)
- 5 tbsp butter, divided into 4T & 1T
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled & finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup parmesan cheese, grated
- 2 tbsp chopped chives
- salt, to taste
Instructions
- Heat broth in medium sized saucepan and keep warm over low heat.
- Melt 4 Tbsp of butter in a *large* saucepan or dutch oven; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
- Add rice to onion and squash. Cook 1 to 2 minutes.
- Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated.
- Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives.
- At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Notes
Cook in large pot-rice expands a lot. Last time I used my 5 L stock pot. Wouldn’t have fit in the big skillet.