Butternut squash is a delicious addition to creamy risotto. These squash are plentiful during the fall but available year round. The sweet flavor is dreamy with pork and chicken. I like to puree the squash but it can be added whole and cooked down.
- 4 cups chicken broth
- 3 tablespoons olive oil
- 1/2 butternut squash
- 3 cloves or garlic
- 1/2 cup of onion
- 2 shallots, diced
- 1 cup Arborio rice
- 1/2 dry white wine
- 1/4 firm sheep or goat like Manchego
- 2 ounces of butter substitute
- Salt & Pepper to taste
- Fresh sage for garnish
- Put water on to boil. Peel, seed and cube the squash. When the water is boiling, add the squash. Cook until fork tender.
- Warm the broth in a sauce pan over low heat. Cover and allow to simmer
- Drain the squash and puree 3/4 of it with 1/2 of the warm stock. Reserve a small amount of squash for garnish if desired. Add the puree into the small pan with the stock.
- Heat a skillet over med high heat (dry). Add rice to the dry pan and sir to lightly brown, about 3 minutes. When the is lightly browned, 3 tablespoons olive oil.
- Add onion and saute onion for 2 minutes until they begin to turn translucent
- Add shallot and garlic. Cook for 2 minutes. Be careful not to burn the garlic
- Deglaze with the wine. Stir constantly until the wine is fully absorbed.
- Add 1/2 cup of the warm broth/ squash puree to the rice, and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed.
- After all the broth is added, add the remaining squash and butter substitute.
- Continue stirring to incorporate. Risotto should be serve al dente. This should take 10-15 minutes after the last broth is added.
- Remove from heat, season with salt and pepper to taste. Top with grated cheese. Garnish with chopped sage.