Butternut Squash Risotto
Guys, I’ve been giddy compiling all of my Thanksgiving Recipes for you and can’t wait to hear what you are making for your holiday spread! From Million Dollar Mac and Cheese to Cranberry Apple Cranberry Pecan Wild Rice Pilaf, to Double Layer Pumpkin Oreo Cheesecake (ps, have you seen the new video?), there is something for everyone no matter what you are “assigned” to bring (and the most amazing Cornbread Stuffing coming soon!). So without further ado, I bring you one more reason to get giddy for Thanksgiving – Butternut Squash Risotto! It not only is destined to become a new Thanksgiving tradition but one of your favorite weekly side dishes. This Butternut Squash Risotto is the perfect risotto to conquer your fear of cooking risotto because it is super easy and absolutely full proof! This risotto is baked instead of cooked on the stove so you don’t have to worry about stirring for 30 minutes, keeping your chicken broth the correct temperature, or stirring to just the right consistency. It is extremely forgiving and lends itself to adding virtually anything to it.
What is Risotto?
I absolutely adore risotto from my Spinach Risotto, Parmesan Risotto and Greek Risotto but this Butternut Squash Risotto might take the cake. Risotto is a northern Italian rice dish slow cooked in a broth until delectable creamy consistency. It often contains butter, garlic, onions, chicken broth, white wine, and Parmesan cheese.
Squash Risotto Recipe Ingredients
This Butternut Squash Risotto includes the common cast of charters:
butter olive oil shallots garlic Arborio rice Parmesan cheese
with the addition of:
chopped butternut squash cremini mushrooms Pepper Jack cheese petite frozen peas seasonings: chicken bouillon, dried oregano, dried thyme, salt, pepper
Essentially, Butternut Squash Risotto includes all the creaminess of traditional risotto but made extra creamy (if that’s even possible) because the butternut squash cooks right with the risotto then mixes with the rice to create a luxuriously creamy butternut squash sauce. Drool.
What Rice do you use for Risotto?
It is essential to use arborio rice i for all risotto recipes, including this Butternut Squash Risotto. When cooked, the rounded grains of the arborio rice become creamy and chewy due to the high starch content without become mushy. You can find arborio rice at pretty much any grocery store alongside the other rices.
CAN I USE A DIFFERENT RICE?
You may also use carnaroli rice which is dependable and hard to overcook but can only be found at specialty markets. Please use only these two varieties of rice. If you use any other rice variety, your Butternut Squash Risotto recipe will not taste the same or have the correct consistency and texture due to the different starch content.
DO YOU WASH ARBORIO RICE BEFORE COOKING RISOTTO?
While it is good practice to rinse most rice before cooking it to eliminate extra starch, do NOT rinse arborio rice – we WANT the extra starch to create creamy risotto. Some of the starch is released while cooking and once again while vigorously stirring. This starch adds body and creaminess to the risotto and gives it the characteristic velvety consistency.
How do you cut butternut squash for Butternut Squash Risotto?
The only real prep work for this Butternut Squash Risotto is peeling and chopping the butternut squash. If you aren’t experienced chopping squash, I promise it s easy, here’s how:
Step 1 – Slice off the end: Cut off 1/4-1/2-inch from the bottom of the squash in an even slice. Cut off 1/4-1/2-inch from the top of the squash in an even slice to remove the stem. Step 2 – Peel: Hold the squash in one hand to stabilize while you us the other to peel off the tough, outer layer of the squash with a sharp vegetable peeler. You can microwave the entire butternut squash before peeling for 30 seconds to help soften the skin and make it easier to peel. Step 3 – Cut squash in half: Place the butternut squash on its side and cut it in half where the skinnier part meets the larger part. Slice both pieces in half down the middle so you now have 4 quarters which are much easier to work with. Step 4 – Remove seeds: Scoop out the seeds and scrape away the pulp from the inside cavity of the squash (there should just be two larger pieces with seeds/pulp). Step 5 – Chop: Lay the squash quarters cut side down on the cutting board. Working with one piece at time, cut the squash into 1/2-1″ slices. Turn these slices over and stack them, then cut them into long sticks. Finally, rotate the sticks and chop them crosswise into 1/2″-1″ cubes.
Can I use pre-cut Butternut Squash?
Yes! If you want to eliminate the step of chopping and cutting your squash, you can purchase pre-cut squash from Costco and the like. Usually these packages of pre-cut squash come with larger pieces so just make sure you chop them down into 1/2-1” chunks if they are larger. So let’s get cooking – or should I say baking?
How to make Butternut Squash Risotto
Step 1: First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes.
Step 2: Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper. Step 3: Stir in your uncooked squash. Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes. Step 4: Once tender, remove the rice from the oven and stir in ½ cup chicken broth, heavy cream and both Parmesan and pepper Jack cheeses. The pepper Jack adds a wonderful multidimensional flavor without being overpowering. Vigorously stir fir just a minute or so to break down the butternut squash until everything is mega creamy. Step 5: Stir in your peas…and just look how creamy your Butternut Squash Risotto is! Step 6: Garnish with freshly grated Parmesan, toasted pine nuts… And in under 30 minutes you have soft, creamy Baked Butternut Squash Risotto with Toasted Pine Nuts infused with Pepper Jack!
Squash Risotto Tips
Right pot: Use a large, heavy bottom pot so your rice will cook evenly. You also need a tight fitting lid in order for the risotto to cook correctly and for the liquid to not evaporate too quickly, otherwise you will be left with crunchy butternut squash risotto. Low sodium chicken broth: this is essential otherwise your risotto will be too salty. You can add salt, but it is hard to take it away! To make vegetarian butternut squash risotto, you can substitute with vegetable broth but I only suggest this for dietary needs as it is not as flavorful as chicken broth. Prep ahead: make sure you have everything prepped and ready to go – your garlic, shallots, squash, cheese, etc, before you start cooking. Toast rice: sauteing the arborio rice might not sound very important but it is actually critical to perfect risotto. Toasting the rice hardens the outside of the rice which helps it absorb moisture slowly which produces the perfect al dente rice without becoming soggy. Stir vigorously: Stirring vigorously at the end of cooking releases the starch from the rice and is what gives the risotto its characteristic creaminess. Salt to taste: if your butternut squash risotto tastes like its missing something – it is probably salt! Salt to taste at the very end.
Variations for Risotto with Butternut Squash
Here I’ve obviously added butternut squash, mushrooms and peas, but you could really use any of your favorite vegetables, or herbs you have on hand, just be sure to add any fresh herbs or peas to the very end. Here are some add-in ideas for Butternut Squash Risotto, but the possibles are endless!:
chicken ground beef, turkey or sausage sliced sausage mushrooms peas bacon zucchini broccoli arugula sage sliced almonds
How to store Squash Risotto
It’s hard to imagine there would be any leftovers of decadently delicious Butternut Squash Risotto recipe, but I’m always very excited when there is! To store risotto, transfer it in an airtight container and store in the refrigerator for three to five days.
HOW TO REHEAT RISOTTO
Risotto will thicken in the refrigerator due to the starch in the rice, but you can easily thin it out to and restore it to its glory. To reheat risotto:
CAN YOU FREEZE RISOTTO?
Yes, you can freeze risotto, but SHOULD you? Risotto is best eaten fresh or refrigerated, never frozen. Freezing risotto will change its texture – the risotto won’t be as firm or creamy. Happy almost Thanksgiving and happy Baked Butternut Squash Risotto forever and ever.
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Looking for more Butternut Squash Recipes?
Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese Creamy Butternut Squash Pasta Roasted Butternut Squash with Cashews Slow Cooker Thai Butternut Squash Soup Slow Cooker Thai Chicken, Wild Rice, Butternut Squash Soup Recipe Roasted Maple Dijon Brussels Spouts and Butternut Squash
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