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Butternut Squash Risotto

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Ingredients

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  • 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

  1. Heat broth in medium sized saucepan and keep warm over low heat.
  2. 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.
  3. Add rice to onion and squash. Cook 1 to 2 minutes.
  4. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated.
  5. 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.
  6. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives.
  7. 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.

Find it online: https://recipes.jordanprins.com/butternut-squash-risotto/