Joe’s Butternut Squash Risotto

Joe's Butternut Squash Risotto
 
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 c. butternut squash, cubed
  • 1 c. Arborio rice
  • 3 c. hot vegetable stock
  • ⅓ c. dry white wine
  • ¼ c. Parmesan cheese, grated
  • ¼ c. Pecorino Romano cheese, grated
  • ½ onion, minced
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • salt & ground black pepper to taste
Instructions
  1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.
  2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.
  3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in ⅓ of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.
  4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

 

Photo Courtesy of Warren Layton on Flickr

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