Butternut Squash Risotto

I have to say I think this butternut squash risotto is going to be one of my favorites. I’ve made risotto before but never with butternut squash.

Butternut Squash Risotto

I was in the mood for Risotto and it hit me why not add butternut squash. My sister sent me several and I don’t want to let them go to waste.

I roasted my squash pretty much in the same way that I make myΒ sweet potato fries .

  • First I cut them in half and scooped out the seeds.
  • Then drizzle coconut oil on them.
  • Sprinkle the squash with paprika, cayenne powder, Thyme, fresh Basil (mine was from my garden), garlic powder, salt, pepper, and cinnamon. ( I don’t use cinnamon on the fries but I might next time around)
  • Place them flesh side down on a baking sheet and bake at 375 degrees until tender (about 20 minutes) and browned.

When the squash was done I removed it from the oven and let it cool enough to handle so I could remove the skin. The skin will peel right off. Then cut the squash into cubes. I put it back in the oven to brown it a little more. It tastes so good roasted and a little crispy. You could just eat it like that as a side dish.

To make the Risotto you will need:

  • 2 Cups Rice (Arborio)
  • 6 1/2 to 7 Cups Vegetable Stock
  • 2 Cloves Garlic
  • 1/2 of an Onion ( chopped)
  • 3/4 Cup White Wine
  • 3 T. Olive Oil
  • 2 T. Butter
  • Salt and Pepper
  • Dried Basil ( also from my garden)
  • 1 Cup grated Parmesan Cheese

First bring the stock to a simmer then turn it to low. ( You can use a combination of stock and water also) You just want to keep the stock warm. In another large pan heat the olive oil and 1 T. of butter over medium heat and cook the onion until golden. Add the garlic, dried basil, salt, and pepper cook until fragrant. To that add the rice and stir constantly until you have a slight nutty aroma. Pour in the wine and stir until most of the wine is absorbed. Add one ladle of stock. Continue stirring the rice until most of the stock is absorbed. Then add another ladle of stock and do the same thing until you have used all of the stock and the rice is tender and creamy. Stir in the remaining butter, Parmesan cheese, and butternut squash.

The creamy rice, butternut squash and the hint of cinnamon so yummy!

Enjoy πŸ™‚






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