Risotto. The word itself conjures up a creamy, delicious, delicately flavored Italian rice dish. Yummy! However, it is also a dish that everyone thinks takes forever to cook over a hot stove! Not true. I am going to show you how this butternut squash risotto can actually come together quickly, with no cream and a whole lot of flavor. Just add a glass of wine and you have a sophisticated dinner that is sure to impress!
Ingredients
- Olive oil
- 1 cup of arborio rice
- 32 oz of a low sodium vegetable broth
- A medium sized butternut squash, peeled and cubed
- 1 medium red onion, chopped fine
- A tbsp fresh thyme, chopped
- a generous handful of fresh basil, chopped
- 2 tbsp of fresh sage roughly chopped
- 1/2 cup Parmesan cheese for serving
Method
- Pour about 2 tbsp of olive oil into a heavy bottom pot over medium heat.
- Add the cubed squash and sauté until the squash is a bit soft and starting to get a nice brown crust.
- Set aside.
- In the same pot, add a couple of tbsp of olive oil over medium heat.
- Add in the chopped onions and the thyme. Sauté for a few minutes till the onions start to soften.
- Add the rice and stir till the grains are coated with oil.
- Now add a cup of the vegetable broth and let the rice cook in the broth. Stir every few minutes and add more broth as it is absorbed by the rice. Keep adding the broth about 3/4 cup at a time, as the rice takes in the liquid. Stir frequently. This step should take about 15-20 minutes.
- Now add in the butternut squash and the sage.
- Continue to cook till the rice is just tender and creamy. This is about an additional 5 minutes.
- Take the pot off the heat, add in the basil and half the parmesan cheese.
- To serve, add a small amount of the risotto on to a plate. Sprinkle with a pinch of salt and a generous dash of pepper. Garnish with a bit of parmesan cheese.
The soft and creamy butternut squash risotto is ready and dinner is served! Decadent!