We love risotto in this house and I've become a pro at making it. This butternut squash risotto is Brian's favorite (which is saying something because I make a pretty delicious mushroom risotto). Make this for a side dish, or bring it bring to a fall potluck or family gathering. It's simple and everyone loves it! Even our picky eater, Henry, will eat this! I'm thinking the orange color resembles mac and cheese so he approves!
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Serves: 4-6
- 1- 2 TBSP EVOO
- 1 Butternut squash (around 2 lbs), peeled, seeded, & cubed
- 3 TBSP butter
- 4 cups chicken stock (use veggie stock if vegetarian)
- 1 small yellow onion, chopped
- 4 large garlic cloves, minced
- 1.5 cups arborio rice
- 1/2 tsp salt +more if desired
- 1/4 tsp pepper
- 1.5 cups parmesan cheese, grated
- 1 tsp fresh or dried parsley
- Preheat oven to 400
- Cut the ends off the squash. Use a potato or vegetable peeler to peel off the skin. Cut the squash in half lengthwise, scoop out seeds and discard them. Slice the squash into 1/2 inch cubes.
- Place the squash cubes in a large baking dish and toss to coat with EVOO. Put in the oven and bake for 30 minutes. Continue the next steps while it bakes.
- Put butter in a large skillet over medium-low heat. Add chopped onions and minced garlic. Saute for 5 minutes or until onions are translucent and fragrant.
- Stir arborio rice into the onions and garlic for about 1 minute.
- Add one cup of chicken broth to the skillet. Once the liquid has mostly absorbed, add another cup of broth. Repeat this step until you've added 4 cups of broth. Add salt and pepper along the way. This step will take about 30 minutes.
- At this point most of the liquid should be absorbed into the rice and the squash should be fork-tender. Remove the squash from the oven and add to the ingredients in the skillet.
- Give the squash and rice a good stir. The squash will almost turn into a mash and make a nice creamy texture. This also adds a vibrant color!
- Lastly, stir the cheese and parsley into the risotto. Serve and enjoy!