Our Mitten Kitchen: Butternut Squash Risotto

Saturday, March 05, 2016

Happy Saturday friends! We decided to switch things up and bring you a very comforting recipe today on the blog.

I have my wonderful mother (Mamma Beats) to thank for this fabulous dish! My mom and I love to spend time together. Whether it’s catching up over a glass of wine or checking out local boutiques-we always have quite the adventure. One of my goals this year is to improve my cooking skills and try to learn these recipes from my mom. I can make a mean chicken and vegetables but I always have the desire to master these recipes that seem a little different and (come to find out) not complicated.

This risotto is something everyone will love. It’s warm, rich and very delicious. Details below!

Happy cooking!

What You’ll Need:
2 cups cubed, peeled butternut squash (I just use one squash)
3 tablespoons of olive oil
½ cup onions/scallions, chopped fine
4 garlic cloves, minced
1 cup uncooked Arborio rice (which is risotto)
1/3 cup dry red wine
2 ½ cups of unsalted chicken broth
1/3 cup grated Romano or Parmesan cheese
½ tsp salt; 1/8 tsp black pepper

What To Do:

Preheat oven to 450.  Combine squash and 1 tablespoon of oil in a bowl; toss to coat.  Arrange in a single layer on a baking sheet coated with cooking spray; bake at 450 for 20 minutes or until lightly brown.  Set aside.

Heat remaining 2 tablespoons of olive oil and sauté onions and garlic.  Add rice.  Cook 30 seconds.  

Add 1 cup hot/boiling water and wine. Cook 3 minutes or until liquid almost evaporates, stirring constantly.   Ladle in one cup chicken stock and cook until nearly absorbed, stirring constantly.  Continue adding stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  When last of stock is absorbed, stir in squash, grated cheese and salt/pepper.

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