Butternet Squash Risotto

So earlier in the summer, I was searching for eggplant recipes to use the plethora of eggplant I was getting each week in my CSA box. (I found a couple really good recipes I need to post – I’ll try to get caught up soon!)  Now that we’re edging into autumn, I’m swamped with squash!  And I’m searching for new and delicious squash recipes.

I’ve had the most luck so far with butternut.  A few days ago, I made some kick ass Butternut Squash Fries (the recipe is here).  And tonight, I made a fabulous and beautiful butternut Squash Risotto.  I don’t make risotto much, but I really should take the time to make it more often.   It’s warm and comforting…perfect for a chilly, gray day like today.  It’s funny – as soon as the weather gets cold and it starts to get dark earlier and earlier, all I want to cook/eat is comfort foods!  (Yesterday it was garlic mashed potatoes and roasted Brussel sprouts – maybe it’s not everybody’s comfort food, but it was definitely yummy!).

This recipe was really easy, but it took longer than I expected (like I said, I don’t make risotto very often, and I forget that it’s pretty time intensive – at least compared to the minute rice I usually make!).  I served the risotto with some Rainbow Shard sauted with garlic and a grilled strip steak with blue cheese.  Fantastic!

Here’s the recipe, but I’m really bad about measuring, so the amounts are approximate.  I think they’re pretty close, though!

Butternut Squash Risotto

  • 1/2 a butternut squash, diced small
  • 2 shallots, minced
  • 1 cup arborio rice
  • about 3 1/2 cups chicken stock
  • olive oil
  • salt
  • butter
  • Parmesan cheese, grated

Saute the shallots in olive oil until soft.  Add the diced squash, salt and cook until tender. I added a pat of butter here as well, since there wasn’t much olive oil left in the pan.

Remove 1/2 the squash from the pan (I did this so I could add it back at the end and have some nice texture to the risotto). Add rice and saute for a couple minutes with the remaining veggies.  Add about a cup of chicken stock and cook over medium heat, stirring often.  When the liquid is almost all absorbed, add more about a 1/2 cup at a time. Continue until the rice is creamy and al dente.

(I think that shadow was my head. My kitchen isn’t really set up well for taking pictures!)

Add the remaining squash back to the pan.  Stir in a chunk of butter and some Parmesan cheese to finish.  Eat and enjoy!  I wasn’t paying enough attention to the clock, but I’m sure this took at least a half an hour.  Worth the time, though – I have leftovers for lunch tomorrow as well!

Now, if only I can figure out what to do with the acorn and carnival squashes I have waiting…

Anybody have a favorite squash recipe to share?  Any help would be appreciated!

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3 thoughts on “Butternet Squash Risotto

  1. Pingback: Butternut Squash Risotto, Take Two « Lettuce Never Squash Our Love

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