Butternut Squash Risotto

My Favourite Risottos

Butternut Squash Risotto myfavouritepastime.com

This risotto takes a bit of time and effort but if planned in advance it’s really easy to make. It tastes so good, you have to try it to understand what I’m saying. ENJOY the week. Ours is cold and grey but still very pleasant.

Butternut Squash Risotto myfavouritepastime.com

Roast 2 cups squash: toss 2 cups squash with some olive oil, thyme and rosemary and roast at 425ºF 220ºC) for 30-40 minutes, flipping at least once. (You can do this in advance).

Boil the remaining diced squash with 2 cups chicken stock (15-20 minutes). Blend until smooth. Consistency should be like drinking yoghurt. If too thick add more stock.

Heat 2-3 tablespoons olive oil in a large heavy based pan over medium heat. Add the onion and cook 5 minutes until softened. Add garlic and cook 1 minute. Add the rice and cook until translucent and well coated with the oil.

Add a ladleful of simmering stock and cook stirring until the stock is fully absorbed.
Continue adding the stock, 1/2 a ladleful at a time, allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes. Stir in the butternut puree. If too thick add a little hot stock.

Add the roasted butternut, season with salt and paper and heat through. Add a little more hot stock if necessary. Remove from the heat and stir in the butter and Parmesan. Cover and let stand for 1 minute. Serve immediately, with remaining Parmesan, sprinkled over.

Butternut Squash Risotto myfavouritepastime.com

Butternut Squash Risotto

Ingredients

  • 4 cups diced butternut squash cut into 1/4 inch cubes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Extra virgin olive oil
  • 1 small onion, finely chopped
  • 2-3 cloves garlic minced
  • 2 cups arborio rice
  • 10 cups hot simmering chicken stock
  • 4 tablespoons unsalted butter at room temperature
  • Freshly grated Parmesan or Pecorino Romano cheese
  • Salt and freshly ground pepper to taste

Instructions

  1. Prepare the squash: toss 2 cups squash with some olive oil, thyme and rosemary and roast at 425ºF 220ºC) for 30-40 minutes, flipping at least once. (You can do this well in advance). Boil the remaining squash with 2 cups chicken stock, 15-20 minutes or until tender. Blend until smooth. Consistency should be like drinking yoghurt. If too thick add more stock.
  2. Cook the onion, garlic and coat the rice: Heat 2-3 tablespoons olive oil in a large heavy based pan over medium heat. Add the onion and cook 5 minutes until softened. Add the garlic and cook 1 minute. Finally, add the rice and cook until translucent and well coated with the oil, about 2-3 minutes.
  3. Ladle the stock: add a ladleful of simmering stock and cook stirring until the stock is fully absorbed. Continue adding the stock, 1/2 a ladleful at a time, allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes. When the risotto is done, it should have a creamy consistency and the rice should be tender but still firm in the middle.
  4. Important point to note: after adding at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock.
  5. Add the butternut puree and roasted butternut: once you decide the risotto is done, stir in the butternut squash puree. If the risotto looks too thick add a little hot stock. Now add the roasted butternut cubes and stir. Season the risotto with salt and pepper and heat through. Add a little more hot stock if necessary.
  6. Add the Cheese and Butter: Remove from the heat and stir in the butter and Parmesan. Cover and let stand for 1 minute. Serve immediately, with remaining Parmesan, sprinkled over.

myfavouritepastime.com 

Butternut Squash Risotto myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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