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Monday, January 30, 2012

Butternut Squash Risotto

Right now I'm going to sound like Sally Albright from "When Harry met Sally" because I'm going to tell you some things I did different for this recipe.  First, the recipe I used was for pumpkin risotto but I used butternut squash instead.  Second, it was one I wrote down from who knows where, so I found an easier one (  But that's not all I changed.  Oh, no....   To make the butternut squash really tasty, ROAST it rather than cooking in the saucepan.  I mean, it probably is good but it has more flavor when roasted. (roast at 400 degrees until fork tender (and don't be doing yoga while doing this part).  I also sprinkled the cut-up squash with salt, pepper, thyme and some rosemary.

When it came to cooking the risotto, I seasoned my oil with some more thyme, tarragon and some shallots.  Also I did not add the squash until half-way through cooking the risotto.

Make sure you heat your stock (you can use vegetable stock instead of chicken).  Also when the risotto is at the creamy stage (which is when the risotto is al dente), remove from heat and add 1-2 Tablespoons of butter.  (This is a tip from Jamie Oliver)

Last, I added some cooked pancetta.  YUMMM!

The rest of the steps can be found in the recipe below.  Also I don't add the extra salt, I find the pancetta and parmesan give it enough saltiness.

Rather than adding the squash at the end, we cooked it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.
Everyday Food, October 2004
  • Prep Time1 hour
  • Total Time1 hour
  • YieldServes 4


  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish


  1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
  2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
  3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
  4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

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