Recipe of the Week: Butternut Squash Risotto

November 10, 2008

I know, I know, this is my second risotto, but hey, ’tis the season for rib-stickin’ hearty goodness, AND for squash, so its kind of an obvious choice, right? This is adapted from a cookbook of side dishes called “By My Side” which I loved, as I would eat side dishes as main dishes every day if I could. So voila!

Butternut Squash Risotto

  • 1/4 cup olive oil
  • 1 cup chopped Onion
  • 1/4 cup chopped fresh Thyme (or 1 tsp. dried)
  • 2 Tbsp. chopped fresh sage (or 1/2 tsp. dried)
  • 2 cups cooked squash, cubed
  • 2 cups Arborio rice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 Tbsp. Brown Sugar
  • 1/2 cup white wine
  • 1/2 cup sherry or calvados (I used beer?)
  • 5 – 6 cups hot stock
  • 1/2 cup grated parmesan
  • Salt and Pepper to taste
  1. In medium pot, bring to simmer 6 cups of stock.
  2. In a large pot over medium heat, saute onions in olive oil until soft. Add thyme and sage and stir. heat 1-2 minutes.
  3. Add squash and rice, stir until well coated. Add cinnamon, nutmeg and brown sugar, saute 2-3 min. Deglaze pan with wine and sherry, reduce 2-3 minutes.
  4. Add stock 1/2 cup at a time with 1 Tbsp of parmesan & salt and pepper.
  5. Repeat until rice is cooked. Move rice around with spoon, so it will absorb maximum liquid.  You may need to use a flame-tamer or ring if rice is sticking.
  6. When rice is creamy and soft outside with a little starchy bite inside, you’re done!

This is a pretty easy and delicious risotto, I hope you enjoy it!

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