- 2 cups peeled and cubed butternut squash
- 2 tablespoons butter
- 1/2 of an onion, minced
- 1 cup of Arborio rice
- 2 garlic cloves, minced
- 1 cup of cooked chicken or ham (optional if you want a vegetarian option)
- 1/3 cup dry white wine or dry sherry
- 3 cups of vegetable stock or chicken broth/stock (veggie broth for a vegetarian option)
- 1/4 cup of grated Parmesan cheese
- salt and pepper to taste
- dried oregano, parsley, and basil to taste
- Steam the butternut squash until tender, about 10 minutes, in a basket steamer in a saucepan. The smaller you chop the butternut squash, the quicker it will steam. Drain and mash the butternut squash (with a hand masher)
- Melt the butter in a saucepan over a medium-high heat. Sauté your onion and garlic cloves, and cook and stir them for about 2 minutes. Stir in your Arborio rice and cook and stir it until the rice is glossy from the butter, and the onion just begins to brown on the edges, about 5 minutes.
- Pour in the white wine, or dry sherry, and cook and stir it until it has evaporated. Stir in the mashed butternut squash and 1 cup of the stock, or both. Cook and stir until the stock has been absorbed by the rice, about 5 to 7 minutes. Add another cup of the stock and continue to cook and stir this until this has been absorbed by the rice, about 5 to 7 minutes. Add the final cup of stock and continue to cook and stir until this has been absorbed by the rice, about 5 to 7 minutes. Finish by stirring in the Parmesan cheese, adding the cooked chicken or ham (optional), and seasoning to taste with the salt, pepper, dried oregano, parsley, and basil.
- Please note that the key to a good risotto is to always keep an eye on it and stirring it. Don’t leave it unattended. If you feel that the medium-high heat is too high then turn it down to a medium, but remember to stir it. You will see when the stock is evaporating and when to add in the next cup. If you want more stock, than the 3 cups, then add 1/2 of a cup at a time.
Adapted from Andrea Longo Policella, Allrecipes.com