Can a girl post enough butternut squash recipes? Never! Tis the season, am I right? I’m in love with butternut squash and have no shame. It’s rich flavor only gets better the more you cook it. Here’s a recipe I adapted from Martha Stewart Living. For my friends who have not made risotto before, I have to warn you that it’s a little bit messier than just making rice, but it’s so worth it! I like to make a huge pot of it for the week for my family and I to enjoy.
- 2 cans chicken broth (reduced sodium)
- 1 cup arborio rice
- 1 1/2 lb butternut squash
- 2 tbsp EVOO
- 1 leek
- 1/2 red onion
- 2 tbsp dried sage
- 1/2 cup white wine
- 1/3 cup grated Parmesan cheese
- Pinch of salt
- Peel, seed, and cut butternut squash into cubes. Put in stock pot over medium-high heat with 1-2 cups water. Cover with lid and let steam until tender. When soft, mash with a potato masher, or blend with immersion blender until smooth. In a separate pot, heat broth.
- Add rice to butternut squash, stir to coat. Add wine and cook until almost all liquid is evaporated about two minutes.
- Reduce heat to medium-low. Add 1/2 cup hot broth and stir. Cook until almost all liquid is absorbed and continue this process until all broth is added.
- While letting broth cook, in a saute pan, heat olive oil. Thinly slice leeks into half moons and add to pan. Then chop red onions and add as well. Cook until onions are translucent.
- Stir in parmesan cheese, sage, onion, leeks, and salt. Serve while still warm.