I’ve been wanting to make this for quite some time, but never had the time. Though it’s not difficult to make, making risotto is not a quick-fix kind of meal. It requires plenty of attention and constant stirring, so make sure you have an hour or two set aside.
You don’t need anything special to prepare this. Everything I used was already in my pantry. Most butternut risotto recipes call for either chicken or vegetable stock. I don’t use either of those. They generally have too much sodium and preservatives. I’ll show you how to make your own vegetable-seasoning broth to add to this recipe.
I do, however, use a quick cheat in this recipe. Instead of using a fresh whole squash, I used a 12oz. frozen, cooked squash. It’s just as healthy (although fresh squash does have more Vitamin A admittedly) and doesn’t involve the hassle of peeling and cutting up squash. While I pride myself on my culinary skills, peeling and cutting squash is not my forte. I tried preparing fresh squash once during a date. Pieces of squash and peel went flying everywhere. Yeah, I know, I was trying to show off, but I had no idea that preparing fresh squash would be such an ordeal. Should have at least tried it out ONCE before the date. Smooth, real smooth. I haven’t tried to prepare fresh squash ever since. Never again.
Onwards with the recipe. This makes dinner for 4. Serving sizes are 1-1 and 1/4 cups.
What you need
12 oz. Frozen Cooked Squash
1 cup of Arborio rice
1 medium sized onion or 2 small onions chopped
2 tablespoons of olive oil
1 tablespoon of butter (or substitute)
1 cup of white wine (I used a Chardonnay that’s not too dry)
4 cups of vegetable seasoning broth (recipe to follow)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon turmeric (optional; the point of adding turmeric is not to add flavor, but for medicinal purposes; turmeric is often used in Indian cultures; in a nutshell, it keeps the immune system strong and helps to prevent the onset of disease)
1/2 cup of cheddar or parmesan cheese
Ingredients for the vegetable-seasoning broth
1/4 cup onion powder
1/4 cup dried parsley flakes
1 teaspoon of salt
2 tablespoons garlic powder
1 tablespoon of italian seasoning (parsely, sage, margoram, basil, etc.)
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon dill weed
1 teaspoon of rosemary
Preparation
1. Mix the vegetable-broth ingredients with 4-5 cups of water in a pot and place over low-medium heat. Bring to slight simmer. Do not boil.
2. Add the olive oil, butter, and chopped onions to a non-stick pot over low-medium heat. Saute for 3 minutes or until golden. Next, add the frozen squash to the pot and let it melt. This should take 5-10 minutes. While the squash is melting, add salt, pepper, thyme, and turmeric. After the squash is completely melted, add the arborio rice and stir in. Cook for two minutes under low-medium heat. Add the wine, and stirring constantly, cook over low heat for 5 minutes.
3. Your vegetable-seasoning broth should be simmering by now. Using a ladle or measuring cup, add 1/2 cup of the broth to the butternut squash risotto at a time. Stir constantly. Continue adding the broth 1/2 cup at time, enough to cover the top of the rice and cook over low to low-medium heat. This process should take about 20-30 minutes, enough time to fully cook through the rice and produce a rich, creamy flavor. Turn off the stove when done.
4. Grate the cheddar or parmesan cheese. Add cheese to the butternut squash risotto and mix through. You can also opt instead to grate a little cheese and sprinkle it over the top.
Mmmmm, yum! Its fragrant, flavorful, healing, and nutritious. Don’t forget to wash it down with some mulled wine. Happy Fall! Enjoy!
Excellent recipe. Thanks for sharing it!