Butternut Squash Risotto Recipe
Creamy and full of nutty flavor - this Butternut Squash Risotto is easy to make and tastes delicious!
Servings 6 people
Ingredients
- 1 Onion chopped
- 4 Cloves of Garlic chopped
- 1 Butternut Squash 1.5lb roasted and mashed
- 1/4 c Butter
- 6 c Vegetable Stock we use the stock cubes a mix our own, more cost effective!!
- 2 c Arborio Rice make sure it says Arborio and NOT Italian!
- 1 c Dry White Wine
- Zest of half a Lemon
- 1/4 c Parmesan Cheese
- Salt and Pepper to taste
Instructions
- Prepare your squash (roast and mash) and set aside for later. *You can do this a couple of days in advance and keep in your fridge until ready to use.
- Over medium-low heat bring your stock to a very gentle simmer in a medium pot (this is key, NOT boiling)
- In large pan melt butter over medium heat, add in onions and a pinch of salt. Allow to sweat until they are almost translucent. Add in garlic and stir, add in your rice to toast (about 2 minutes) make sure you are stirring from here on out...do not stop!
- Add wine and stir until completely absorbed. Reduce heat to medium-low.
- Now you will begin to add your broth a couple of ladles at a time. You want to add enough to cover the rice, and make sure you are stirring constantly to absorb. You will notice a beautiful creamy consistency begin to form.
- Repeat the above step until your broth is gone or your rice is no longer crunchy (about 30 minutes...This will create the creamy consistency everyone loves with risotto!
- Lastly, add in your mashed squash, parmesan and the lemon zest. Stir until everything is mixed. Add more salt and pepper to taste.