Recipe: Butternut Squash Risotto
Posted on | August 12, 2008 | 4 Comments
looking for a dairy-free risotto? whether you are a vegan or a lactard like myself, it’s a fab alternative to the cheese laden risotto’s out there. even you cheese loving fools out there would enjoy it.
the hubster, who used to live and die by cheese, even likes this one. if you don’t believe, see for yourself. this was our convo about dinner last night:
hubster: what’s for dinner?
me: butternut squash risotto.
hubster: damn. you are becoming quite the gourmet chef. for real…i can’t believe i get to eat stuff like this for dinner every night.
i love my hubby. and i highly recommend this recipe for good eats in your belly. comments from husband and other family members are an added bonus.
Butternut Squash Risotto
Ingredients:
1 small butternut squash, diced into 1/2-inch cubes
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
4 1/2 cups vegetable stock
Salt and freshly ground black pepper
Directions:
Steam the squash over boiling water until tender, about 15 to 18 minutes. Measure out 2 cups of the squash and set aside; reserve any remaining squash for another use.
Heat the oil in a large saucepan over medium heat. Add the bell pepper and garlic, cover and cook, stirring a few times, until softened, about 5 minutes. Add the rice and stir to coat with oil. Add the squash and wine and stir gently until the liquid is absorbed.
Add 1/2 cup of the stock and cook, stirring, until it is absorbed. Continue to add the stock 1/2 cup at a time, stirring each time until the liquid is absorbed before the next addition, until the risotto is creamy and the rice is just al dente. It should take about 25 minutes total.
Season with salt and pepper to taste and serve hot.
Notes: this makes enough to serve about 4-5 people happily as a main course. it’s very filling, so you don’t need a ton to feel satisfied.
also, when adding the liquid, i always start to mash the squash. otherwise, it’s too chunky.
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4 Responses to “Recipe: Butternut Squash Risotto”
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November 28th, 2008 @ 2:07 pm
[...] hubster decided that he wanted a nice butternut squash risotto. so, being the doting wife that i am, i obliged. and we got to eat a gloriously satisfying meal. [...]
September 26th, 2009 @ 1:41 pm
[...] hubster picked the menu for the evening: butternut squash risotto with fresh asparagus. said he was inspired by a stint of watching the food [...]
October 29th, 2009 @ 11:01 am
Hey, RV, when steaming the squash, do I need to peel it first? I’m assuming yes, but I don’t have a lot of experience cooking with squash. I am planning on making this over the weekend — my CSA is big on squash right now, and I have a perfect butternut squash. I have a spaghetti squash, too, that I haven’t decided what to do with yet.
thanks!!
ciao,
rpm
November 2nd, 2009 @ 3:03 pm
[...] the carrots, and Kate preferred the potatoes. Dan liked them all. Also with CSA produce, I made this risotto recipe. Next time, I should make sure I have all the vegetable stock I need because substituting in two [...]