This recipe is one of our standard family favorites for dinner in the fall. It may take a little more time than you normally spend cooking dinner but its totally worth it. Risotto is typically served as a side dish so if you feel like you want to serve it up with a roasted chicken for a fancy dinner it would be a perfect pair. We however love to just have risotto for dinner. :) I love fall foods and the flavors of fall and butternut squash just really tastes like fall to me.
Butternut Squash Risotto
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh sage
- 1 small butternut squash, peeled, seeded, and chopped (about 4 cups)
- 1 large clove garlic, finely chopped
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan
Warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat.Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook,stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
Remove from heat and stir in the Parmesan. Spoon into individual bowls.
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