Butternut Squash Risotto

Inspired by The Barefoot Contessa

I love butternut squash.  It is the perfect fall vegetable. I also love risotto. Ever since Annie from Annie’s Eats posted a risotto recipe that doesn’t require the constant attention normally needed for making risotto, I’ve been hooked!  Pairing these two favorites together just seemed to make sense.  And I am so glad that I did!  This dish was wonderfully creamy and hearty.  I was inspired by a Barefoot Contessa recipe, using it plus the cooking method I learned from Annie’s Eats to create this easy risotto dish.

Ingredients:

1 butternut squash (2 pounds)

2 tablespoons olive oil

½ t. salt

½ t. black pepper

6 cups chicken broth

4 T. unsalted butter (I used Smart Balance)

1/2 cup minced shallots (2 large)

2 cups Arborio rice

1 cup dry white wine

1 cup freshly grated Parmesan cheese

Salt and pepper, to taste

Directions:

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into ¾ inch cubes (yields about 6 cups). Place the squash on a sheet pan and toss it with the olive oil, salt, and pepper. Bake for 25 -30 minutes, flipping once, until very tender. Set aside.

While the squash is in the oven, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.  Alternatively, if you are fortunate enough to have a large glass measuring cup (mine holds 8 cups), you can heat the broth in the microwave, keeping it covered after heating to keep it warm.

In a large pot or Dutch oven, melt the butter and sauté the shallots on medium-low for 10 minutes, until the shallots are translucent but not browned.

Add the rice to the pan and stir to coat. Keep stirring until the rice grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 3 minutes.  Stir 5 cups of the hot broth into the rice. Reduce the heat to medium low, cover and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add 3/4 c. of the hot broth to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add the Parmesan cheese and stir to combine. Remove the pot from the heat, fold in the squash, cover and let stand about 5 minutes.

Season with salt and pepper to taste. If desired, add remaining hot broth to add moisture. Serve immediately.

Yields:  6-8 servings.

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