Butternut Squash Risotto2020-05-19
- Servings: 2
- Prep Time: 15m
- Cook Time: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
- •To make 1 liter of broth: carrots, onions, 2-3 bay leaves
- •2 tablespoons of vegetable oil
- •1 medium-sized onion
- •1 cup butternut squash
- •1 cup rice
- •3 cloves of garlic
- •1 bunch of greens
- •Grated parmesan
- •Salt and pepper to taste
Which rice is a better choice?
Arborio rice – the type commonly used in risotto – is very starchy, which means that it is more likely to stick (and burn). Constant stirring is how to avoid this.
Can I pour in all the broth at once?
When cooking risotto, you need to gradually add the broth. Maintaining a warm mass prevents a drop in temperature each time it is added to the arborio rice. It also means that rice will absorb the broth faster, resulting in a better (read: creamier) texture.
Many butternut squash risotto recipes require you to fry the squash first. Not this one. Here EVERYTHING is cooked in one pan, which means that the butternut squash juice also becomes a sauce. The result is incredibly tasty.
In a medium saucepan over medium heat, bring the vegetables (onions, carrots and bay leaves) to a boil. Reduce heat to minimum. Cook for about 20 minutes.
If you have a fresh butternut squash, peel and cut into small cubes. Since I used a frozen squash, I thawed it beforehand.
Peel and finely chop the onion.
Heat the oil in a large skillet. Add onions and sauté, stirring frequently, until they begin to soften, about 5 minutes.
Add butternut squash, 1 tablespoon of oil and pressed garlic. Cook until the butternut squash is soft, about 6 minutes.
Season with salt and pepper.
Add the remaining tablespoon of butter and the rice, stirring quickly. Cook until the grains are well covered, about 2 minutes.
Add about 1 cup of hot stock. While stirring frequently, cook until the rice has mostly absorbed the liquid. Add the broth about 1 cup at a time, continuing to make the rice absorb each addition of the broth before adding more.
Stir frequently and cook until the butternut squash is soft and the risotto is soft, about 25 minutes.
Stir in the parmesan and fresh herbs, then season with salt and pepper before serving.