Butternut squash and risotto are two of my favorite foods so when I noticed a recipe for a butternut squash risotto on another blog it caught my eye. I wish I knew which blog it was so I could give them credit but it was a while ago and I couldn’t remember. I read the recipe and the fact that the squash was cooked in the broth along with the risotto stuck in my mind. Most squash risottos instruct you to separately roast your squash. Cooking the squash with the risotto lends flavor to the rice and reduces the prep time and amount of mess made.
I added the squash to the risotto when I added the first addition of broth and it cooked up beautifully. I cut the squash into 1 1/2 inch pieces. The squash did break down a bit so these chunks were about 1/2 inch when the risotto was finished. It added a nice texture. I chose to complete my risotto with goat cheese and Parmesan. Goat cheese adds creaminess and the Parmesan adds a salty sharp element.
I made this dish for my friend Pam and we both had two large helpings. I made this on the stove while we baked cookies. This risotto is very low maintenance since I didn’t cook meat or sauté vegetables on the side. It is a healthy, easy, and inexpensive one pot meal that tastes great. It only calls for 6 ingredients. Inexpensive, easy, and tasty.
You will need:
1 1/2 cups Arborio Rice
1 large carton of Chicken Stock
1 cup Butternut Squash, peeled and cut inch 1 1/2 in pices
1/4 cup Parmesan
3 ounces Goat Cheese
2 tablespoons Olive Oil
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the rice. Heat the rice and very gently toast it is very slightly browned.
Add the squash.
Add enough broth into the pot to just submerge the rice and squash. Let it simmer over medium/medium low heat, and let the rice absorb all the liquid – this should take about 12 minutes.
Repeat step 2.
Repeat step 2.
Add broth to the rice for the fourth and last time. After about 5 minutes taste test your risotto to make sure the texture is soft and creamy. If it is crunchy or overly chewy add more broth and turn the temperature down a bit. I find that cooking the risotto too quickly causes this problem. Once the desired texture is achieved, add the cheeses. Stir together and cook until all the liquid is absorbed. Top with Parmesan
Meredith at Map and Menu
Wednesday 12th of December 2012
Mmmm! I love all things butternut squash and any type of risotto - this is happening very soon. Thanks for sharing, Kit!
Tuesday 11th of December 2012
My stomach just growled so loud at work. This looks delicious!