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  • Arthur Adam Housley

Butternut Squash Risotto

This turned out to be such a surprise. We loved the flavors and colors and the rice ended up being cooked perfectly. It is important to gradually add the warm chicken stock as you stir it into the rice.


INGREDIENTS

6 cups low-sodium chicken broth

5 cups of chopped butternut squash

1 onion chopped 1 tbsp. extra-virgin olive oil 2 tbsp. butter, divided 3 tbsp. minced garlic

1/2 cup of white wine 2.5 cups arborio rice

1 tbsp. nutmeg 1 cup freshly grated Parmesan 2 tbsp. freshly chopped sage


Directions

  • Step 1 Wash and peel the squash and cube it

  • Step 2 Place squash cubes into a steamer basket and steam until squash is soft...about 15 minutes. Then mash in a bowl.

  • Step 3 In a pot, melt butter and then add the onion and cook for about 3 minutes until the onion is nice and soft and the butter is melted. At that point, stir in the rice and continue cooking for about 6 minutes so the onion caramelizes and the rice gets nice and shiny. Stir the rice through this entire process.

  • Step 4 Add the mashed squash and then gradually pour in the warm chicken stock one cup at a time while stirring. Keep doing this over medium heat. Add the white wine and after about 7 minutes everything will be absorbed into the rice. The whole process of cooking the rice may take as long as 25 minutes or more. You want it soft, but not mushy.

  • Step 5 Finish by stirring in the Parmesan cheese and then season to taste with salt and pepper and nutmeg. I also put fresh chives on it.







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