Butternut Squash Risotto

  1. 2 cups peeled and cubed butternut squash
  2. 2 tablespoons butter
  3. 1/2 of an onion, minced
  4. 1 cup of Arborio rice
  5. 2 garlic cloves, minced
  6. 1 cup of cooked chicken or ham (optional if you want a vegetarian option)
  7. 1/3 cup dry white wine or dry sherry
  8. 3 cups of vegetable stock or chicken broth/stock (veggie broth for a vegetarian option)
  9. 1/4 cup of grated Parmesan cheese
  10. salt and pepper to taste
  11. dried oregano, parsley, and basil to taste
  1. 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)
  2. 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.
  3. 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.
  1. 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.
By Kathleen Spaeth

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.