Butternut Squash Risotto

Risotto recipes come across my screen all the time. To be truthful, I never really take notice. To me, the idea of risotto is something like that of pasta. And we all know how I dislike pasta. Mushy creamy savory rice has simply never been high on my “to make” list.

I am not sure what sparked my interest. Maybe it was the adorable squashes. Maybe it was the fact I had all the ingredients. Maybe the winter weather is causing me to crave comfort foods. Whatever the reason, I did it. I made risotto. And I *loved* it!!!

This risotto includes pureed butternut squash, which I was lucky enough to find at the supermarket the other day. Butternut squash is an excellent addition to my winter foods with it qualifying as one of the World’s Healthiest Foods. Winter squash is typically high in beta carotene as well as being a source of vitamin C, potassium, and fiber. While winter squash can be stored anywhere from one week to six months. Take care that it is kept between 50-60F and out of direct sunlight.

When the recipe suggested the rice be cooked just until al dente, I took them very seriously. I took this off the heat when as soon as the rice lost that last tiny crunch and became softened, but definitely not mushy. Mind you, the original recipe has you heat 6 cups of broth, although it says you may not use it all. I used half of that and was pleased with the texture.

Do you have a risotto recipe you think I should try? Let me know!

Butternut Squash Risotto
Adapted from A Year in a Vegetarian Cooking
Serves 4

1 1/2 cups of roasted butternut squash puree (or other winter squash)
2 tablespoon of butter, divided
1 tablespoon of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 cups of Arborio rice
3/4 cup of dry white wine
3 cups of vegetable broth, kept hot
3/4 cup of freshly grated Parmesan cheese
Salt to taste
Pinch of nutmeg

1. Heat the 1 tablespoon of butter and olive oil in a large saucepan over medium high heat. Add onion and sauté for 4 minutes or until tender. Add garlic and cook for 2 more minutes. Add rice while stirring constantly with a wooden spoon, cook for 2 more minutes. Add the wine and cook, stirring often, until the wine nearly evaporates, about 2 minutes. Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding the broth in 3/4 cup increments and stirring often until the rice is creamy (not soupy) and soft but still al dente, about 25 minutes.

2. Remove from the heat and add the roasted squash, cheese, and remaining 1 tablespoon of butter; stirring vigorously until butter melts. Adjust the seasonings, adding salt and nutmeg to taste. Serve immediately.

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Butternut Squash Risotto is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Astrid at Paulchen's Food Blog. Check out the round up soon!!