Butternut Squash Risotto
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 1 butternut squash
  • 2 tbsp. butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 6-8 cups vegetable broth
  • 1 tsp. salt + more to taste
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. nutmeg
  • ¼ tsp. ground thyme
  • ¼ tsp. sage
  • ½ cup parmesan cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Cut squash in half lengthwise and remove seeds. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Place squash cut side down on the baking sheet and bake for 45-60 minutes until tender.
  2. Meanwhile, melt butter in a large pot. Add onions and garlic with a pinch of salt and a few cracks of fresh ground pepper. Cook until onions are tender, about 5 minutes.
  3. Add Arborio rice and cook for 5 minutes until toasted.
  4. Reduce heat to low. Add white wine and cook until wine is absorbed. As you cook risotto, you are continuously adding liquid by the cup and cooking until it is absorbed by the rice.
  5. Add broth, cup by cup, waiting for broth to be absorbed by rice after each addition.
  6. After it reaches your desired consistency, add salt, pepper, nutmeg, thyme, sage, and parmesan cheese. Stir to combine.
  7. Remove butternut squash from the skins and place in a medium bowl. Mash with a potato masher and then add to risotto. Stir to combine.
  8. Serve topped with more parmesan cheese and fresh ground pepper, if desired.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/butternut-squash-risotto/