Butternut Squash Risotto
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Everyday Food, October 2004
- Prep Time 1 hour
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
- Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
- 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.
- Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
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FABulous! A few changes, though... added a chopped onion with the squash. Used hard apple cider instead of wine -- it was open. Omiited the sage and used Lupo Romano instead of Parmesan. Served it with http://www.wholeliving.com/recipe/cinnamon-spiced-moroccan-chicken
It's a keeper!!
What can I substitute for the wine?
Very good for my first attempt at risotto. I halved the recipe and found it to be a bit dry. I was steaming vegetables at the time and added the extra water from the pan to the risotto. Still undeniably creamy and comforting. Looking forward to the leftovers.
Sooo good. I first made this at our cabin last summer. It was so good I made it for breakfast the next day. It is a great vegetarian side for Thanksgiving (if you need one). You can also put in in ramekins for a personal touch.
Yummy! A new 'comfort' food favourite! Adjustments: I cut the parmesan to 1/4 cup and swapped 8oz of stock for 8 oz of water, to make it a little more kid-friendly and less rich. I used 1/2 teaspoon of dried sage leaves too! Everybody loved it, even the kids. I would make it again, for sure!
This was soo delicious! Very easy, although time consuming. My fiance said he though it was one of the best dishes I've made. Finding fresh sage is worth the effort.
This is a relatively easy risotto recipe. The butternut squash really makes it savory and gives it a nice consistency. It can be made vegetarian by using vegetable broth. It comes out just as good.