Butternut Squash Risotto

I had another recipe planned for today, but then I discovered that the camera was missing. It's with my husband. And he won't be home until late tonight. 

So change of plans: I made this butternut risotto on Tuesday night. It is not a new recipe . . . in fact, I've made it so many times the recipe is in my head. It is loosely based off of Ina Garten's recipe and our friend Ryan's plain risotto recipe. My husband and I have slightly different ways of making it, but no matter who cooks, it always turns out delicious.

First the squash gets cut into roughly 1-inch pieces. I often do this in the morning. 

The squash can either be roasted ahead of time or while you make the rest of the risotto. Shallots and garlic are finely chopped and added to a large pan with plenty of melted butter. (Or olive oil and a little butter, if my husband is cooking.) 

Coat your arborio rice in the butter and cook until it is slightly golden. Then pour in the white wine. 

Heated chicken stock gets added, a ladleful or two at a time, stirring until it is mostly absorbed into the rice. This process is repeated for about 25 minutes or until the rice is tender. 

The finishing touches are salt and freshly grated pepper to taste, parmesan cheese, and the squash. 

It is such a comforting dish to make and eat. The butternut squash adds a slight sweetness and who can resist anything cooked with butter and parmesan cheese? 

Butternut Squash Risotto

Recipe adapted from Barefoot Contessa

Serves 4-6

• 1 butternut squash (2 pounds or a little less)
• 3 tablespoons olive oil
• 4-6 cups chicken stock (I often use 4 cups stock and 2 cups water combined. I rarely need all of it.)
• 2 shallots, finely chopped
• 6 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup freshly grated parmesan cheese
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. 

Peel the butternut squash and cut it in half to remove the seeds. Cut squash into 1-inch cubes and toss with olive oil on a rimmed baking sheet. Sprinkle salt and pepper (roughly 1 teaspoon each) over the squash. Roast for 30-35 minutes, stirring once partway through, until the squash is tender. 

While the squash is roasting, heat the chicken stock in a covered 2-3 quart saucepan. Let it simmer. 

In a large (at least 10 inch) pan over medium heat, melt the butter and add the shallots, cooking until translucent. Add the garlic and cook for another minute. 

Mix in the rice thoroughly to coat it with butter and cook for a few minutes or until slightly golden. Add the white wine and stir until it absorbs into the rice. 

Add two ladlefuls of stock to the rice mixture and stir, while simmering, until the stock is almost absorbed (about 5 minutes). Continue adding stock, a ladleful or two at a time, as the mixture absorbs the liquid. When the rice is al dente (about 30 min of cooking), remove from heat. Mix in the parmesan cheese, squash, and salt and pepper to taste. Serve immediately. 

Suggested Sides: Italian-style bread and a big salad.