Sadly…the blog I had written about how I decided to make scrumptious butternut squash risotto fell victim to the internet’s black hole…gone…and no way to retrieve it.
All I remember is that I consider risotto a type of comfort food. Its creamy texture and its flavor make it addicting to me. Earlier this summer, I blogged about some other risotto using for example tomatoes that are easily available fresh. It is winter now and it is only fitting to find an ingredient for risotto that is easily available during the cold winter months. Butternut squash!
No worries, if you are new to making risotto, I have linked a couple of additional links with additional tips and tricks for making perfect risotto, see below.
I only used half the butternut squash for this recipe. Check back for the recipe that we used the other half of the squash for. Unless the black hole of the internet eats my blog again, this recipe will be up soon. We made Butternut Squash Kale Quesadillas https://ourfunstuff.wordpress.com/2014/12/27/butternut-squash-kale-quesadilla/ and Butternut Squash Ravioli.
I also saved the butternut squash seeds and roasted them, see recipe: https://ourfunstuff.wordpress.com/2014/12/26/butternut-squash-seeds-roasted-to-perfection/
Ingredients (Makes 5-6 servings):
3 tablespoons butter
1 tablespoon extra virgin olive oil
½ whole butternut squash, peeled, seeded, and diced*
½ teaspoon sea salt
Black pepper to taste
¼ teaspoon chili powder
½ medium yellow onion, diced
1½ Arborio rice
Approximately 6 cups vegetable broth (3 veggie bouillon cubes and 6 cups water)
Salt and pepper, to taste
1/8 teaspoon turmeric
½ cup shredded Pecorino Romano cheese(more for serving)
Parsley, finely minced for serving
1. Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the squash and add salt, pepper, and chili powder. Cook for several minutes, gently turning frequently. Cook until the squash is deep golden brown and tender. Make sure to not over-cook, squash should not be falling apart. Remove squash and set aside.
2. Heat broth in a separate saucepan over medium heat and keep warm. Add 2 tablespoons butter to the skillet over medium heat. Add the onions and cook for 2-3 minutes, or until onion looks translucent. Add Arborio rice and stir continuously, cooking for 1 minute.
3. Using a ladle, add 1 ladle of broth at a time to the rice mixture on medium heat. Gently stir as the broth is absorbed. As soon as the liquid disappears, add another ladle of broth. Add salt and pepper along the way.
4. Taste the rice after adding about 5 cups of broth. It should be tender, not too soft or too chewy. When the rice is tender, add the cooked squash and turmeric. Stir gently. Add the Pecorino Romano and stir until just combined. Serve hot with Parsley and Pecorino Romano shavings for decoration.
*Sauté the whole butternut squash, save half of the squash for another recipe.
Risotto freezes surprisingly well. Obviously it is best fresh, but if you like to have a healthy and yummy lunch to take to work. Freeze in small portions, let thaw in fridge overnight, and reheat in the microwave.
Not only does butternut squash taste amazing, look at all the health benefits packed into this fruit: http://www.wholeliving.com/134734/power-foods-butternut-squash
Recipe adapted from: http://thepioneerwoman.com/cooking/2013/01/butternut-squash-risotto/
Making the perfect risotto: