Risotto is one of those dishes that just sounds fancy.
I didn’t even really know what it was for the longest time…I think I assumed it was some kind of weird pasta and I was quite positive that it included mushrooms (eww).
Then one day I was flipping through my Ina Garten cookbook and saw one of her risotto recipes. And there it was with a photo – no mushrooms and certainly not pasta. Now that the myth was busted, you can guess what came next…
Naturally, I had to make my own. And of course I was hooked – I’ve made it countless times since then and even dared to order it at restaurants every now and again.
But wanna know why I really like it? It’s the best thing to cook after a stressful day. You know, those days when you don’t want to make anything? That’s when to make this.
You literally stand over the stove with a glass of wine (the wine is optional but strongly recommended – notice that the recipe only calls for 1 cup of wine…) then stir and ladle, sip, stir and ladle…you get the picture. I feel like my worries just melt away with the pan – it’s kinda therapeutic. Then when your done you get to enjoy a delicious homemade dish (and perhaps another glass of wine?).
In my expert opinion you should not be scared of this friends. It’s creamy and flavorful, just simply divine. In this recipe the butternut squash blends really nicely with the creamy texture and the bold flavor of the parmesan. I was a little surprised when Lance went back for seconds on this dish – but I guess he liked it as much as I did
- 6-8 cups vegetable broth
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup freshly grated Parmesan cheese, divided
- 2 Tbsp fresh sage, minced
Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter, 2/3 cup Parmesan, and sage. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.