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Butternut squash risotto


This will be my last Savory and Simple butternut squash recipe for a while because if I write any more, I'm going to have to change the name of the blog.

Risotto might require a little more attention than other dishes, but it doesn't require any fancy techniques. If you can stir and be a bit patient, you can make this dish.  The extra attention results in a rich, creamy dish.  This recipe makes 4 main course servings or 6 first course servings.  Click below for the recipe.


Here's what you will need:

Edible components
2 cups of arborio rice
6 cups of chicken broth
1 cup of dry white wine, at room temperature
1/2 of a red onion
1 cup of parmesan cheese, shredded
4 tablespoons of butter (not pictured)
Fresh parsley, for garnishing

Non-edible components
Cutting board and knife for the onions
Wooden spoon
Blender
Large pot
Medium pot

Here's how you make it:
1. Chop the onions evenly to a large dice.

2. Puree 2 cups of chicken broth and most of the butternut squash in the blender. Save some of the butternut squash cubes for garnishing. Add the puree to the rest of the chicken broth in the medium pot, and warm over medium heat.

3. Melt the butter in the large pot over medium high heat. Add the onions, and cook for 8 minutes. Stir every minute or so.  If you stir too often, the onions won't brown.

4.  Add the rice to the onions in the large pot, and stir for 1 minute until the grains of rice are slightly translucent around the edges.

5. Add the wine to the large pot, and stir until it is absorbed by the rice.

6. Now comes the time-consuming step. The object of this step is to make the rice release its starch and slowly absorb the chicken stock. The rice should never boil. Add 2 ladles of the chicken stock, and stir until it is absorbed.  The rice will look something like this once it has absorbed this first addition of broth:



Keep repeating this process until all the broth is absorbed. The rice should be very creamy, but still al dente.

7. Stir in half of the parmesan cheese. Serve the risotto by garnishing with the remaining cubes of squash, the rest of the parmesan cheese, and the parsley. Enjoy!