Butternut Squash Risotto - Girl and Her Kitchen

This is one of those dishes that is pure comfort to me. I just love the creamy goodness of this rice dish and it is so flavorful. I love making risottos, although once believed to be really difficult, I learned by trying that they are not challenging at all. The results are worth any effort put forth, I promise you that. Although packed with butternut squash, the butter and cheese make this a bit decadent, so I paired it with some fresh steamed broccoli and herb seasoned grilled chicken. I also used frozen butternut squash to make this a quick and easy weeknight meal, but I have made it with fresh squash as well. Although a little more time consuming, the fresh squash is delicious. I assure you though that the frozen squash really does not take away any flavor and can be a lifesaver on a busy “get dinner on the table quick!” sort of night. The most important thing with risotto is to remember to stir, stir and stir! The better you stir and let the liquid absorb, the creamier your risotto will be. My kids really like this too! They all gobbled it up and declared it really good-which in mom world, as you might know, is like winning the highest award around.

It is surely one to try-if you make it, leave a comment and let me know! This is one of my favorites-I hope you like it too!

Butternut Squash Risotto

1/4 cup extra virgin olive oil
3/4 cup diced onion
1 small butternut squash, peeled, seeded and diced (I used one 16 oz bag of frozen squash–SO EASY!)
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock or broth
1 tsp salt
1/2 tsp fresh cracked black pepper
4 tblsp butter
3/4 cup freshly grated parmigiano-reggiano

In a dutch oven or large saute pan, heat oil. Add onion and butternut squash and cook until both are soft, about 8 minutes.

Add rice and stir until rice is toasted and opaque, about 4 minutes. Add wine and stir for one minute.

Add 1 cup of stock and stir frequently until all of the stock has been well absorbed into rice. Repeat for remaining three cups of stock. Make sure it is absorbed and that you stir continuously! Once stock has all been added and it has been stirred well, continue cooking for 8 minutes, stirring constantly. Stir in butter and cheese and serve hot.

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