Big shout out to my daughter for this recipe! SORT OF.
My daughter told me about butternut squash risotto that she makes and how awesome it is. She helped me make mine and it is so easy. The trick to make it easy and tasty? Use BUTTERNUT SQUASH SOUP as I did with this recipe. Using the soup is a great hack and my daughter’s key to her macaroni & cheese. I just searched my blog for past risotto recipes to learn I made a similar risotto before. It looks really good too.
Even though risotto is an Italian dish, it so lends itself to so many ingredients and plenty of fusion ideas. A recent risotto dish I made comes from south of the border – MEXICAN GREEN CHILI RISOTTO. My next offering hails from New Orleans with this CAJUN STYLE OKRA RISOTTO. The last idea I am sharing is another MEXICAN FUSION dish included corn and black beans. Totally Mexican ingredients accenting the creaminess of the risotto.
In the making of this Butternut Squash Risotto, I roasted butternut squash to bring out there sweetness and add texture. I also roasted asparagus for texture and a good pop of color. The arborio rice is toasted, and then, the liquid is added. The liquid used is both vegetable broth and the aforementioned, butternut squash soup. As you can see, the final risotto is super creamy.
The roasted butternut squash and ingredients.
The building of the risotto.
The butternut squash risotto plated.
Butternut Squash Risotto
A vegetarian dish with so much flavor and lots of warmth. My Butternut Squash Risotto has creaminess, color and texture for a great risotto.
- 2 Cups Arborio rice
- 1 Whole Butternut Squash diced
- 1 Tbsp Olive oil
- 1/4 Whole Yellow onion diced
- 2 Cloves Garlic minced
- 3 Cups Vegetable stock
- 1 Cup Butternut squash soup
- 1 Bunch Asparagus cut in thirds
- 1/2 Cup Cotija cheese
- 1/4 Cup Parmesan cheese
Begin by roasting the butternut squash for 30 40 minutes in a 325 degree oven and the asparagus for 12 minutes. Set aside.
Next, heat the oil in a Dutch oven. Once warm, add the onion and spices - cook for 2 - 3 minutes. Then, add in the garlic and cook for 1 minute.
Heat the stock in a pot and simmer.
Now, add the arborio rice and toast for 2 minutes stirring frequently.
Begin adding the stock to the rice and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. After 3 cups of stock have been added, add the butternut squash soup. When the rice has fully absorbed the liquid, the rice should look creamy. Finish, by adding in the butternut squash, asparagus and cheeses. Cook for 2 more minutes and mix well.
Serve and enjoy!