Butternut Squash Risotto Recipe
Creamy and full of nutty flavor - this Butternut Squash Risotto is easy to make and tastes delicious!
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 people
- 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
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.