Butternut Squash Risotto

May 15, 2020
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Created by Chef Lesli Sommerdorf
1 hour
INGREDIENTS:
  • 4-6 cups low sodium chicken broth
  • 2 Tbsp olive oil
  • 1 (about 1/4 cup) shallot, minced
  • 2 cups peeled, seeded, and 1/4" diced butternut squash
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine, such as pinot grigio
  • 2 Tbsp butter
  • 3/4 cup freshly rated Parmigiano-Reggiano
  • Salt and freshly ground pepper
DIRECTIONS:

In a medium saucepan over medium heat, warm broth. Do not let it boil.

In another large saucepan over medium heat, warm oil. Add shallots and squash and cook, stirring with a wooden spoon, until shallots are translucent and squash is softened, about 8 minutes. Add rice and cook, stirring frequently, until rice is coated with oil and it smells nutty, 4-6 minutes. Add wine and cook until 1 tablespoon remains, about 3 minutes.

Add enough warm broth to just cover rice and cook, stirring frequently, until broth is mostly absorbed, about 10 minutes. Continue to add broth, a ladleful or two at a time, and cook, stirring frequently, until rice is almost al dente, about 15 minutes. Add butter and cheese, reduce heat to medium-low and continue to cook until rice is just tender. Season to taste with salt and pepper.

Adapted from Fine Cooking and MelsKitchenCafe.com