Many are intimidated by making risotto, but it is actually very easy. It just takes some patience. You must stand over the pot and constantly stir for about 20-30 minutes. I like to make this on a cold day when I wouldn't break a sweat standing over the stove. Since hurricane Sandy was approaching and I knew I was going to be stuck inside for a long time, I thought now was the perfect time to test out this recipe. The result - AMAZING! Even Ryan loved it and we had it for lunch again the next day!
Butternut Squash Risotto
INGREDIENTS
- 3 tablespoons butter
- 1 onion, finely chopped
- 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
- 2 cloves garlic, finely chopped
- Kosher salt and pepper
- 1 cup Arborio rice
- 1 cup dry white wine
- 4 cup(s) low-sodium chicken or vegetable stock, heated in a separate pot.
- 2 teaspoons fresh thyme or sage
- 1/2 cup grated Parmesan cheese, plus more for serving
DIRECTIONS:
- Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 6 to 8 minutes.
- Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute, making sure all of the rice is coated with the butter (this helps it from becoming sticky!)
- Add the wine and simmer until absorbed
- Add a ladle or 2 of the hot stock and simmer, stirring constantly , until most of the liquid is absorbed. Repeat, until all of the stock is added and the rice is tender and creamy. Stir in the herbs and cheese. Season to taste.
- Serve with additional Parmesan cheese, if desired.