Butternut Squash Risotto
A creamy and comforting risotto made with butternut squash, perfect for autumn or winter days.
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- •1 1/2 medium-sized Butternut squashdiced
- •Arborio riceor Carnaroli rice
- •1/2 Onionwhite or yellow, diced
- •Olive oilto cover the bottom of the pan
- •Butter/
- •1 Shallotminced
- •White wine/
- •2 liters Vegetable brothor chicken broth
- •Parmigiano-Reggiano(optional)or Gorgonzola dolce
- 1
Prepare the butternut squash by peeling and dicing it into small pieces.
10 min
- 2
Mince the shallot and dice the onion.
5 min
- 3
Heat the broth and keep it simmering.
5 min
- 4
In a pan, heat olive oil and sauté the onion for about a minute.
1 min
- 5
Add the diced squash and a few ladles of hot broth. Cover and cook until tender, about 20 minutes.
20 min
- 6
Mash half of the squash and set aside.
5 min
- 7
In another pan, heat olive oil and sauté the minced shallot until tender.
5 min
- 8
Add the rice and toast for about 3 minutes until slightly translucent.
3 min
- 9
Add white wine and cook until evaporated.
2 min
- 10
Add the cooked squash and 2-3 ladles of hot broth. Cook for 15 minutes, adding more broth as needed.
15 min
- 11
Taste the rice for doneness and salt to taste.
2 min
- 12
Remove from heat and add butter and cheese, stirring until melted and creamy.
5 min
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