Butternut Squash Risotto

This is a recipe I thought I’d never share. But I’m feeling generous today, so here it is. This is the best risotto I’ve ever had. If you don’t make this, you are missing out big time. I have to mention that this is adapted from a recipe from the good people at America’s Test Kitchen. You can substitute vegetable broth for the chicken broth to make it vegetarian. But you really need the cheese, so this cannot be made into a vegan recipe.

2 lb. butternut squash

2 tbsp. olive oil

2 small brown onions

1 cup water

4 cups fat free low salt chicken broth

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. fresh ground nutmeg

2 cloves garlic

2 cups arborrio rice

1 1/2 cups dry vermouth

1/2 cup grated parmesan cheese

2 Tbsp. fresh chopped sage

3 + 1 Tbsp. butter

1 Tbsp. heavy cream (optional)

Peel squash, remove and SAVE the seeds/pulp. Chop up the peeled squash into 1/2″ pieces. Add 2 Tbsp. olive oil to a large saute pan at med/high heat. Once hot, add squash in one even layer and don’t move it for 5 minutes. If there is extra squash, save it for another recipe.  Stir squash for an additional 5 minutes and remove from pan and save.

Add seeds and pulp to the pan. Cook 4 minutes. Deglaze the pan with 1 cup water, scraping up all the brown bits. Transfer , seeds and all, to a stock  pot with 4 cups chicken broth. Simmer 10-15 minutes, then strain and return liquid to stock pot. Keep the liquid hot, but not quite at a simmer.

Add 3 Tbsp. butter, chopped onions, salt, pepper and nutmeg to saute pan over medium/high heat. Once onions are soft, add garlic. Immediately add rice and stir until the rice is toasted/translucent. Add vermouth and stir until completely absorbed.

Now comes the fun part! Add 2/3 cup of the hot broth to the rice and stir until it’s all absorbed. Keep doing this over and over again until you’ve used up all the liquid or the risotto is al dente and creamy. You may need less liquid or even a little more. Just keep tasting a grain or two of the rice for doneness.

To finish it, add back the cooked squash, parmesan cheese, fresh chopped sage and 1 Tbsp. butter. Sometimes, if I have it around, I add a tablespoon of heavy cream right at the end. Now go make it and eat it!

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4 Responses to “Butternut Squash Risotto”

  1. Janice Says:

    Wow…this looks FANTASTIC and entirely low carb-friendly. It’s rare to find squash recipes that don’t add brown sugar or something else forbidden. I can even add the cream!

  2. Jodi Says:

    Hi Lisa, This is my very first blog entry. I’m not as old as I think I am! Thank you for sharing all these wonderful recipes. I can’t wait for Madi to try them all! I tried some bread at a friend’s house the other day. It was a flat bread, round with some sort of seasoning. I think it was called Zathaar? It was good. Do you know where I could get that seasoning? Love, Aunt Jodi

    • lisapotato Says:

      Hi Jodi – thanks for reading my blog! Let me know what Madi tries to make and how it comes out. Zatar or Zaatar is the name of the spice. I looked around online and it says you can find it at middle eastern or kosher stores. If I see it anywhere, I’ll pick it up for you. Good luck! –Lisa

  3. Tanya Musella Says:

    Hi Lisa! I guess we are all related for a reason… we all commented on this entry 🙂 Butternut squash risotto is one of my absolute favorite dishes – so excited try your recipe! Love the blog!
    Love… Tanya

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