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Creamy Risotto, with roasted butternut squash tossed in, an topped with a little more cheese is nothing new. Restaurants are starting to catch on to it in the midwest but many of us “gardeners” have played with it for years!
OK, by calling myself a gardener, I really mean having a share in a CSA – ha!
Risotto tends to overwhelm people…this recipe for risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan — it simply needs a little attention while the rice soaks up all the goodness. This is a bit more complex than the basic Risotto, but SOOOOO worth it with the yummy squash!
Risotto with Roasted Butternut Squash
- 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 1/4 tsp Sage
- 2 cups butternut squash, peeled, and finely diced – 1/3 inch cubes
- 2 cups arborio rice
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives or garlic chives
Heat broth in medium sized saucepan and keep warm on low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, sage and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.