Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.
Butternut Squash Risotto
Butternut Squash RisottoWe love risotto, it’s one of those meals that make you feel like you’re eating out in a fancy restaurant, or that you know you’re way around the kitchen. Truth is, it’s really not complicated at all, it just requires patience. Some of my favorite risotto recipes are Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto and this grain-free Carrot “Rice” Leek and Bacon Risotto.
Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little at a time. But in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out.
I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week.
It’s also really filling, one serving will fill easily you up. You can also serve it with a salad on the side, or as a side dish with fish, pork or chicken. As a side dish, reduce the serving size 1/2 cup per person.
I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand. Then grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.
How To Make Butternut Squash Risotto
More Butternut Squash Recipes
- Roasted Seasoned Winter Squash Medley
- Maple Roasted Butternut Squash
- Roasted Butternut Squash Noodles
- Roasted Butternut and Brussels
- Slow Cooker Butternut Squash Soup
Butternut Squash Risotto
Ingredients
- 3 cups fat free low-sodium chicken broth, use vegetable broth for vegetarian
- 1 cup butternut squash puree*
- 1 tsp butter or olive oil
- 3 cloves garlic, chopped
- 1/4 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 1 tbsp fresh sage, minced
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and fresh cracked pepper, to taste
- 2 cups fresh baby arugula, for garnish
Instructions
- In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
- Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
- When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.
