Butternut Squash Risotto

I had to share my lunch today with you. Right now the key ingredient – butternut squash – is in season, which makes it the perfect season for Butternut Squash Risotto!

I actually made this for dinner tonight, but since it is a double volleyball game, running to two different schools, getting home late and hungry kinda day – I made it early and will just reheat it with some additional broth over low. But after I made it, I couldn’t resist. I had to have some for lunch!

While hearty enough to stand on its own, I’m planning on serving it with Pork Tenderloin cooked on the grill and a tossed salad made with sliced apples and dried cranberries. Anyone free for dinner?

The best part? All of these ingredients will last for months in your pantry, so you can buy the ingredients now to have on hand for risotto later!

Winter Squash such as Butternut Squash can be stupid hard to peel. So first, let me tell you how I easily peel and chop a squash.

How to Easily Peel and Chop Butternut Squash

Heat your oven to 450. Roast the whole butternut squash for 10 minutes. Just toss the sucker in as is! Remove from oven and peel, remove seeds and chop into 2″ pieces.

Ta-Da! No superhero strength required! On to the recipe!

Butternut Squash Risotto

Ingredients

  • 2 C Organic Chicken Broth or Homemade Organic Chicken Broth
  • 1 T butter
  • 1 small Shallot
  • 1 lb Butternut Squash, Peeled and chopped into 2" pieces
  • 1 C Arborio Rice
  • 1/2 C Sherry
  • Salt and Pepper
  • Grated Parmesan Cheese

Instructions

  1. On stovetop, heat 2 cups chicken broth with 2 cups water. Reserve.
  2. In second pan over medium heat, melt butter. Add shallots and cook for 1-2 minutes. Add butternut squash, season with salt and pepper, and cook an additional 5 minutes. Add rice and stir for 1 minute. Add sherry and cook until it evaporates.
  3. Start adding the reserved chick broth mixture by 1 cupfuls to the squash and rice. Cook, stirring continuously until liquid is absorbed. Continuing adding broth mixture by 1 cupfuls until all the liquid is absorbed. This will take about 30 - 40 minutes.
  4. Serve Butternut Squash Risotto with grated Parmesan and additional pepper.
http://thegreenbacksgal.com/butternut-squash-risotto/

 

If you want to skip the step where you have to peel your own butternut squash, buy frozen or buy it peeled from Costco!

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Comments

  1. Great tip for peeling the squash! I’m definitely going to give that a try! Your risotto sounds really delicious too – thank you for sharing it.

  2. Andrea,
    Thanks for linking up. I need to learn how to cook Risotto. Maybe you can share the secret;) Have a great day!

  3. Yum and wow! And thanks for the tutorial on peeling it.

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