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Butternut Risotto

Updated on March 11, 2018
Shizette profile image

Shizette is a communications specialist who loves to travel, cook and explore new cultures.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4

Butternut Risotto

served with fresh parsley
served with fresh parsley

A comforting, satisfying Italian meal

I love simple, yet satisfying meals, and Italian food is my favorite! I tasted my first really great risotto at a local 'trattoria' (restaurant) in Northeastern Italy when I lived there. I always went to eat there just for the butternut squash risotto... until I actually learned how to make it myself, which wasn't difficult at all. I got it right on my first try. It has a creamy, silky texture, not too overpowering and not to subtle either. It is definitely a classic comfort-food meal in our house, perfect for any season and even better for entertaining guests!

This is a classic risotto, very similar to my authentic mushroom risotto recipe (which I learned while living in Italy), except this one uses butternut squash instead of mushrooms. Its equally satisfying, hearty and delicious.

It's worth noting that pumpkin can be used instead of butternut too. Or you could use both, go crazy. YOLO.

Ingredients

  • half onion, finely chopped
  • 1 cup white wine
  • 2 tbs o olive oil
  • 2 tbs butter
  • 1 cup cooked butternut, steamed/roasted
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp nutmeg
  • 1/2 tsp thyme
  • 1 clove garlic, minced/chopped
  • 3-4 cups stock (chicken), use vegetable for vegan friendly options
  • 2 cups Arborio rice
  • 3 tbs parmesan cheese, grated
  • about 3 leaves fresh sage

Pumpkin can also be used instead of butternut.

Onions cooking

saute onions
saute onions

Instructions

  1. In a large saucepan on medium heat saute the finely chopped onions in olive oil and half the butter - make them 'sweat' as the Italians say.
  2. Add the risotto rice and all the spices, let 'crackle' for about 5 minutes.
  3. Add the white wine and allow it to evaporate.
  4. Add the cooked butternut.
  5. Add the garlic and spices and butter.
  6. Add a LITTLE of the stock water, about a cup. Don't pour all the stock into the rice, keep adding little by little as the rice absorbs the water, once you have added all the stock.
  7. Add the Parmesan cheese, mix, and cover for 3 minutes to cook.
  8. Serve with a bit more grated Parmesan on top.

Steaming the butternut

To steam the butternut just peel and de-seed it, chop in blocks and pop it in a microwave safe glass dish, cover and microwave on high for about 15 minutes and keep aside till ready to use.

Steamed Butternut

can be roasted too
can be roasted too

End Result: Butternut Risotto

comfort food at it's best
comfort food at it's best | Source

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© 2018 From The Heart

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