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Roasted Butternut Squash Risotto

I’m not a risotto expert and I don’t make it very often. It does however turn out each time I make it. I think people shy away from it because it is time consuming or maybe they’ve watched too many episodes of Hell’s Kitchen and they are afraid Chef Ramsey will appear in their kitchen and scream at them if it’s under or overdone. Either way, I’m here to encourage you to give it a try! It is NOT difficult. It is time consuming in the fact that you must stir constantly and not walk away but it can be made in 20 to 30 minutes! Pair it with a protein and a salad, yummy!

Debbi K.

Roasted Butternut Squash Risotto

1 cup roasted butternut squash ( peel and chop a butternut squash, put on a baking sheet with a splash of olive oil, salt and pepper and roast for 40 mins at 375)

1/4 yellow onion chopped fine

1 TBSP butter

1 TBSP olive oil

1 ½ cups Arborio rice

6 cups chicken stock (I used 3 cups stock and 3 cups water, you can use vegetable stock too)

Salt and pepper to taste

Parmigiano Reggiano cheese for garnish

Heat the butter and oil in a pan, add the onions and sauté for about 5 minutes. Then add the rice and stir for a few minutes. Meanwhile, heat your liquid in a saucepan and leave on low heat. Add the hot stock to the rice in about ½ to 1 cup (I use a soup ladle which is about ½ cup). Continue stirring on a medium high heat. Once the liquid is absorbed into the rice add another ladle full of liquid. Continue this process until all the liquid is absorbed into the rice. This should take 20 to 30 minutes. It is done when the liquid is absorbed and the rice is soft. To serve, place on a plate and add the squash on the top and sprinkle with Parmigiano Reggiano cheese. ENJOY!

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