Enjoy a helping of autumn's bounty.Creamy, cheesy butternut squash risotto is one of my family's favorite comfort foods. The delicate flavor of butternut squash and hints of Parmesan cheese make it something special, and the recipe isn' t as hard as you might think. All it takes is a little patience, and in no time you'll have a delicious meal that everyone will love! Serve this risotto on its own, or as a side to roasted or baked chicken. It makes for a fabulous dinner.
5 to 6 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
2 large shallots, minced (or 1/4 cup onion)
1/2 cup dry white wine
1 1/2 cups Arborio or Carnaroli rice
3/4 cup butternut squash puree
1/2 cup parmesan cheese, grated
salt and pepper to taste
1. In a pot, warm the broth and keep it on low heat.
2. In large pot or sauce pan, heat oil over medium-high heat. Add shallots and sauté for 5 to 8 minutes until the shallots are tender. Add rice and stir to combine. Toast the rice with the shallots for 2 minutes.
3. Add wine and stir frequently until almost all of the wine is absorbed. Add 1/2 cup of warm broth and stir frequently until the broth is absorbed and the risotto becomes thick. Repeat the process, adding 1/2 cup of broth at a time and waiting to add the next 1/2 cup when the broth absorbs. This process will take about 20 minutes. After 4 1/2 or 5 cups of broth have been added, the rice should be cooked and have a chewy bite to it. If not, just add more broth and continue cooking until the rice is cooked.
4. Once the rice is cooked and the risotto is creamy, add butternut squash puree and parmesan cheese and stir to combine. Taste and add salt and pepper, if needed. Risotto should be creamy and a bit loose. If it is too thick, add a little more broth until you have reached the desired consistency. Serve immediately.
- By Meredith Steele