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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.
Butternut Squash Risotto
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.
Roasted Butternut Squash and Ingredients
The building of the risotto.
Building of the Risotto
The butternut squash risotto plated.
butternut squash risotto plated
Best Butternut Squash Risotto
Rice is such a great vessel to pick up flavors. My Best Butternut Squash Risotto is meaty with the mushrooms and so creamy from the squash.
Ingredients
- 2 Cups Arborio rice
- 1 Whole Butternut Squash cubed and small dice
- 1 Tbsp Olive oil
- 1/2 Whole Yellow onion diced
- 3 Cups Vegetable stock
- 1 - 2 Cup Butternut squash puree
- 1 Pint Mushrooms sliced
- 1/4 Cup Parmesan cheese
- 1 Cup White wine
- 2 Tsp Salt
- 2 Tsp Ground Black pepper
- 2 Tsp Oregano
Instructions
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Begin by roasting the butternut squash for 40 - 45 minutes in a 350 degree oven. Let cool. Hold the small dice for plating. Place the rest of the roasted squash in a blender and puree until all the squash is mixed. Set aside.
Next, heat the oil in a large coated pan - I used my Staub cast iron. Once warm, add the onion and spices - cook for 3 - 4 minutes.
Meanwhile, heat the vegetable stock in a pot and simmer. As well as saute the mushroom until the water is cooked out and they have browned. Set aside when done.
Next, add the arborio rice to the onions and toast for 2 minutes stirring frequently.
Begin adding the stock to the rice one to two ladles at a time and heat on medium high heat. Stir consistently and once the stock is absorbed, begin adding more stock gradually. After the second stock has been absorbed, add the butternut squash. Mix well and let some of the liquid cook out. Begin adding more stock now a ladle at a time. Check the rice for doneness. If the rice is not soft, continue adding stock until the rice is complete. Finish by adding in the mushrooms, parmesan cheese and small diced butternut squash. Cook for 2 more minutes and mix well.
Serve and enjoy!
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