Butternut Squash Risotto

Butternut Squash Risotto

  • 4 cups butternut squash, peeled, seeded and cut in 1 inch cubes
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • ½ cup onion, coarsely chopped
  • ½ teaspoon diced or ground garlic
  • 1 cup arborio rice
  • ½ cup white cooking wine
  • 3 cups chicken broth, heated
  • ½ teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 2 tablespoons shredded parmesan cheese

Put cubed squash and salt in a saucepan with water to just cover and cook over medium until just tender.  Remove part of it and mash with a fork until you have one cup.  Set aside.  Slightly chop the remaining squash into large pieces and set aside.  Heat chicken broth in a small saucepan and keep hot over low simmer.

Spray a nonstick skillet with cooking spray, set over medium low heat, and add 2 teaspoons olive oil.  Add onion and garlic and cook, stirring, until onions are translucent and very lightly browned.  Turn heat up to medium and add rice to onion and garlic.   Cook for one to three minutes, stirring constantly until rice is very hot and nearly translucent. 

Add cooking wine, rosemary and sage to rice and cook, stirring until wine is completely absorbed or evaporated.  Ladle hot broth into rice till rice is just covered.  Add mashed squash.  Cook and stir until broth is absorbed.  Continue cooking, stirring and adding broth until each addition is absorbed, until rice is tender, but still slightly firm to the bite.  (You may have some broth left over). This will take about 15-20 minutes.  Add chopped squash and parmesan cheese, stirring carefully to blend.  Add a little more broth if necessary to make mixture creamy.  Serve.

Makes 4-6 servings.


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