ButterNut Squash Risotto
When the season turns to Autumn we think of butternut squash, and you're going to love this risotto! It is so creamy and full of flavor. Great as a fall side dish or main course.
Ingredients
- 2 cups butternut squash cubed
- 2 tablespoons butter unsalted
- 1 ea shallot minced
- 1 cup Arborio rice
- ⅓ cup dry white wine
- 4 cups hot chicken stock
- ¾ cup heavy Whipping Cream
- ¼ cup grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.
- Melt butter in a saucepan over medium-high heat. Add minced shallot; cook and stir for 2 minutes until shallot is translucent, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, it should start to smell toasty, about 5 minutes more.
- Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium
- Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and heavy whipping cream and continue stirring until the risotto is creamy.
- Stir in Parmesan cheese and season with salt and pepper.
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