What better way to welcome Autumn than with creamy comfort food using seasonal squash. Okay, officially the calendar doesn’t roll into fall until tomorrow, but we are close enough. This Butternut Squash Risotto is a delicious dive into dish that would be welcomed on any crisp autumnal evening.
Sometimes the most delicious dinners are brought about amidst the most chaotic of evenings. The absolute joys of back to school week. Are we having fun yet? And how many glasses of wine are socially acceptable after a long, stressful and demanding day? One, two, ten.
Chaos and wine aside, let’s talk risotto.
I feel, over the years, I have mastered risotto. Yes, I am saying it because I have made them so many times with as many failures as successes. Well, mostly successes these days. In fact, this housewife was just told last night by the husband that it’s the best risotto I have ever made. Well then!
I have several risotto recipes on the blog and your can click here for a more in depth explanation of how they are made with success.
What made this one so wonderful?
Honestly, I think it was all in the stock. I just used a carton of vegetable stock which I always use. This time however, I infused bay leaves in the stock and let it simmer for a while. Boy, did that really bring out the flavour. It was, and I have to admit it as well, pretty darn delicious!
And if you love Butternut Squash and comfort food, you have to try my Roasted Squash and Zucchini Lasagna!
Mind you, I ate this amidst chaos straight out of the pan over the stove. Yes, that’s the type of day I had. I just about drank the wine out of the bottle, but reserved a little dignity and grabbed a glass.
Embrace the chaos and get cooking!
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Get the recipe!
Butternut Squash Risotto
Ingredients
- 1/2 Butternut squash peeled, de seeded and cut into one inch pieces
- 4 Cups vegetable stock (more if necessary)
- 1 medium white onion finely chopped
- 1 Carrot peeled, ends trimmed and finely chopped
- 1 1/2 Cups arborio rice
- 3/4 Cup white wine
- 3/4 Cup Parmesan cheese finely grated
- 3 tablespoons olive oil
- 2 cloves Garlic crushed
- Small bunch of fresh chopped parsley
- 3 Bay leaves
- Salt to taste
Instructions
- Add stock with two bay leaves to a medium saucepan. Bring stock to simmer in a medium saucepan over low heat for about 5 minutes. Remove from heat, cover and keep warm.
- In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion, carrot, garlic and remaining bay leaf. Give a good stir and continue to cook for about 10 minutes, stirring occasionally. Add the squash and give a good stir. Add about a 1/4 Cup/60 ml of stock and reduce heat to medium-low. Give another stir and cook until squash starts to soften, about 8 minutes.
- Add the additional tablespoon of olive oil along with the rice. Stir until rice is translucent at edges but still opaque in centre, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup warm stock and stir. Continue to stir until the liquid has absorbed, about 5 minutes, and then add another cup of warm stock. Stir until absorbed and add another cup of stock, about another 5 minutes. Stir and add 1/2 cup stock and let absorb, about 2-3 minutes. Add the remaining 1/4 cup of stock with the parmesan cheese and parsley. Stir well and leave to simmer for about 2 minutes. Season with a little salt, stir and remove from heat. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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