Butternut Squash Risotto
- 1 small butternut squash (1 to 1 1/2 pounds), peeled, seeded and cubed
- 5 cups low-sodium vegetable broth
- 4 tablespoons unsalted butter, divided
- 1/2 yellow onion, finely chopped
- 1 shallot, finely chopped
- 1 1/2 cup Arborio rice
- 1/2 cup white wine
- 3/4 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste
Arrange squash and 1/2 cup water in a large saucepan.
Cover and bring to a simmer over medium heat.
Cook, stirring once or twice and adjusting heat as needed to maintain a simmer, until squash is tender, about 8 to 10 minutes.
Drain and set aside to keep warm.
Meanwhile, heat broth in large saucepan over medium-low heat and keep warm.
In the saucepan used to steam the squash, melt 2 tablespoons of the butter over medium heat.
Add onion and shallot and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add rice and stir to coat.
Add wine and 1/2 cup of the simmering broth while stirring constantly, shaking the pan forward and back as you do, until absorbed, about 1 minute.
Continue adding broth 1/2 cup at a time, waiting until absorbed before adding more, until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Remove risotto from heat.
Add remaining 2 tablespoons butter, cheese and 3 cups of the steamed squash (more or less to your taste) and stir to combine. Season with salt and pepper and serve immediately.
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- 1 small butternut squash (1 to 1 1/2 pounds), peeled, seeded and cubed
- 5 cups low-sodium vegetable broth
- 4 tablespoons unsalted butter, divided
- 1/2 yellow onion, finely chopped
- 1 shallot, finely chopped
- 1 1/2 cup Arborio rice
- 1/2 cup white wine
- 3/4 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste