As a vegetable hater who’s trying very hard to reform her errant ways, there’s nothing I love more than discovering a delicious new veggie-rich dish; and this butternut squash risotto is just that.
The squash gives the risotto gorgeous color and a subtly sweet flavor, which is balanced perfectly by salty, nutty Parmesan cheese and a bit of kosher salt.
Use the best Parmesan cheese you can find (not the kind in the green can) and don’t even think about skipping the Parm altogether – it absolutely makes this dish.
Butternut Squash Risotto
Adapted from AllRecipes
Place the halved squash on a baking sheet skin side down. Bake at 400 degrees F for 40 to 50 minutes, or until very soft (you should be able to mash the flesh of the squash easily with a fork). Let the squash cool slightly, then mash.
Melt the butter in a medium saucepan over medium heat, then add the onion and garlic and cook for about two minutes. Meanwhile heat the chicken stock in a saucepan over low heat.
Add the rice to the butter and onion mixture and cook for about five minutes, stirring frequently.
Pour the wine into the saucepan with the rice and cook until the liquid has evaporated, stirring constantly. Add half of the mashed squash and one cup of the hot chicken stock to the pan, stirring constantly, until the rice has absorbed the liquid, about five to seven minutes. Repeat with the remaining squash and another cup of the stock. Add the last of the stock and continue stirring until the risotto is creamy and tender and the liquid has been absorbed.
Stir in the sage and Parmesan cheese, then add kosher salt and black pepper to taste.
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