Butternut Squash Risotto

How did I not discover risotto far earlier in my life? It’s so amazing, yet I do not believe I ate it at all growing up. It’s only now that I can dive into the endless combinations with different vegetables, cheeses, proteins, and even grains. Despite all technically being “risotto” you can create variations that are vastly different from another, continually stirring ideas for innovative recipes.

In this particular risotto, a typical base of Arborio rice is used but it’s filled with roasted butternut squash that provides a sweetness and warmth. Some cheese and sugared nuts round out the meal, but I actually would even suggest leaving out the nuts. The risotto is fabulous without it and I rather prefer the actual texture of risotto to the crunchiness the nuts add.

I paired this dish with salmon with mushrooms in a honey mustard sauce, a simple favorite of mine. Since this dish packs a wallop of vegetables while also being very filling, you could simply serve it on its own or pair it with any tasty protein!

Difficulty: medium
Time: 1 hr 20 min
Cost: $15.58



Butternut Squash Risotto
Ingredients:
1/3 c chopped macadamia nuts
1 tbsp butter
1 tsp brown sugar
¾ tsp black pepper
2.5 c butternut squash, peeled and cubed (1/2” cubes)
4 tsp olive oil
2 garlic cloves, minced
2/3 c onion, diced
1 c Arborio rice
½ c white wine
4.5 c vegetable broth, no salt added
1 tsp Thyme
½ tsp grated lemon rind
¼ c grated Parmesan

First, you’ll have to get the nuts going. (Remember, this is optional and I actually would suggest skipping the nuts altogether!) If you are including them, get your oven preheating to 400 degrees.

Put the nuts on a greased cookie sheet and bake for 5 minutes. When they’re done put them in a bowl. Melt the butter and drizzle it over the nuts. Sprinkle on the brown sugar and ¼ tsp black pepper. Toss well until the nuts are coated and set aside.

Put your chopped squash on a cookie sheet or in a baking pan. Toss with 3 tsp (1 tbsp) olive oil until coated. Roast in the oven for 25 minutes. When the squash is finished roasting, remove it from the oven. Add the freshly minced garlic to the squash and stir to evenly combine.

(Note: Nuts and squash should go into oven at the same time to save time!)

When your squash is ready, heat a large pan over medium heat. Add the remaining 1 tsp olive oil, swirling to coat and let that heat as well. Then, add the onions. Saute for 5 minutes, stirring occasionally to keep from burning.

Add the rice and cook for 1 minute, stirring constantly. Add the wine. Stir the rice nearly constantly and cook for 2-3 minutes or until the wine is nearly all absorbed. At that point, add ½ c of vegetable broth. Continue to stir and cook until that is nearly absorbed. Continue this process, adding ½ cup, stirring, and waiting until it’s nearly absorbed to add the next batch, until all of the broth has been added. This will take 20-30 minutes total.

When the last of the broth has been added and nearly absorbed, add the squash, thyme, lemon rind, and remaining ½ tsp black pepper. Stir well until everything is incorporated. The squash may mash slightly during this process, which is good.

Remove from heat and stir in the cheese and nuts. Serve immediately.