For so long I use to pass the piles of winter squash in the supermarket utterly perplexed by the different shapes, sizes and colors. Other than acorn squash and pumpkin I never knew how to approach the others. With some trial and error, I am now able to add butternut squash to my repertoire.
It is a naturally sweet and firm squash. When cubed and added to a creamy risotto and topped with fresh grated parmesan or sharp pecorino, chives or basil and a dollop of crème fraîche ( optional), the sweet earthiness of this squash will fast become a favorite at your winter table.
Phusis 3.2 Arvine is a lovely companion for this risotto. Give it a go and share what other wines you enjoy with this dish and any tweaks you’ve made to enhance the dish
Bon appétit !
Butternut Squash Risotto
Serves | 4-6 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Dietary | Vegan, Vegetarian |
Meal type | Main Dish |
Misc | Serve Hot |
Website | Simply Receipes |
Ingredients
- 1500ml unsalted vegetable broth
- 70g unsalted butter
- 1 Small yellow onion
- 16oz butternut squash (peeled and diced)
- 16oz arborio rice
- 8oz dry white wine
- 8oz parmesan cheese (grated)
- crème fraiche ((optional))
- fresh basil or chives
Directions
Step 1 | Heat vegetable broth in medium size pan. Peel and chop the butternut squash and set aside Chop Onion |
Step 2 | Melt butter in large saucepan and sauteed chopped onion until translucent |
Step 3 | Add rice and stir until the grains are translucent and a white "dot" in the grain is visible |
Step 4 | Add squash and wine and stir until liquid is nearly evaporated |
Step 5 | Add a couple ladles of vegetable broth, stirring until absorbed. Repeat until the risotto reaches a consistency and creamy texture desired |
OPTIONAL | |
Step 6 | In the last minutes of cooking, add the parmesan cheese and additional dollop of butter and chives before serving |
SERVING | |
Step 7 | Plate risotto on pre-heated plates or shallow pasta bowl If desired, finish with a sprinkling of parmesan, dollop or crème fraîche and chives (or basil). |
Recommendations
The natural creamy texture of this risotto is very tasty without incorporating the cheese or additional butter in the last minutes of cooking. Leaving these items and the crème fraîche as optional makes this dish suitable for vegans and vegetarians at the same table.