I was scrolling on my phone, which I know I do way too much. Anyway I watched a reel of chef Mark Murphy make a butternut squash risotto and it looked fabulous. My husband harvested maybe a dozen or so squash a week or so ago. So I knew I wanted to try to replicate what I saw him do. I made butternut squash risotto a few years back and blogged about it. This one was a different because he pureed the squash instead of keeping it in cubes. I liked the idea and the look if it. I was excited to try.

I made this Sunday night for dinner and not really having a plan to serve something along side it. I had picked up some chicken wings that I seasoned with Cajun seasoning mix and air fried them and believe it or not it worked, we really enjoyed them together; who knew?

While making risotto is not for everyone, it truly isn’t too hard to make, I love that both my kids make it as often as I do. We did have some left over and my husband asked for some arancini so I will see how that goes probably later today.

Butternut squash risotto

Another delicious way to enjoy risotto

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Course dinner

Ingredients

  

• 1 small butternut squash peeled, seeded and cubed
• 1 cup arborio rice
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large shallot
• 2 cloves garlic minced
• 1 cup white wine
• 4 cups chicken broth heated
• 1 cup Parmigiano-Reggiano cheese freshly grated

Instructions

 

• Peel, seed and cube the butternut squash, dice the shallot and minced the garlic. In a medium sized pot add the chicken stock to and place over med low heat, just need it warm while adding it to the rice.
• In a large saute pan or medium sized pot add the olive oil and place over medium heat, add the butternut squash and cook until it is soft so you can puree it. Once done remove to a bowl and set aside. You will want to smash the squash with a masher or a fork. You can wipe out the pan if there are too dark bits in it.
• Add the butter and a little more olive oil over medium heat, add the shallots and saute for 3-4 minutes, add the garlic and saute for another minute or so. Add the rice and stir till combined, cook for 2-3 minutes. Add the wine and stir till combined, you want to cook all the wine out, the rice will seem to be dry then you start the adding of the warm chicken stock. Add just enough to get all the rice wet. Stirring as you go, when just about dry add some more stock. repeat this process for about 20 minutes or so. Before you add the last cup or so of stock add the pureed squash and continue to cook until the rice is just done.
• Once the rice is cooked, remove from the heat and add the Parmigiano Reggiano cheese. Stir until the rice is creamy, this could take a few minutes. I always add more cheese just before serving.

Keyword butternut squash, butternut squash risotto, risotto