Butternut Squash Risotto
Butternut Squash Risotto
-adapted from thepioneerwoman.com
- ½ whole Butternut Squash, Peeled, Seeded, And Diced.
- 3 Tablespoons Butter
- 1 Tablespoon Olive Oil
- ½ teaspoons Kosher Salt
- Black Pepper To Taste
- ¼ teaspoons Chili Powder
- white wine--about a half a cup of something dry that you would drink (I used a sauvignon blanc)½ whole Diced Onion (I used a white one)
- 1½ cups Arborio Rice (It has to be arborio. It is a short grain rice used specifically for risotto. You can find it at any grocery store with all the other rice).
- 6 cups (approximately) Vegetable Or Chicken Broth
- Salt And Pepper, to taste
- ⅛ teaspoon Turmeric
- ¼ cup heavy cream
- ½ cup parmesan, shredded (plus more for serving)
- Finely Minced Parsley (I threw in a bout a half a cup of chopped flat leaf parsley)
Early in the day, I peeled and chopped the squash (cut it into small, bite sized pieces) and I went ahead and cooked it--melt 1 T. of butter in a skillet and saute the squash, chili powder, and a bit of salt/pepper, stirring occasionally, until browned and tender, but not mushy. It will take about 10 minutes or so. Transfer to a plate and set aside (at this point, I popped it in the fridge and went about my day). When I got home, I continued as follows...
Heat the broth in a large saucepan until hot. In a separate large skillet or dutch oven, heat the remaining 2 T. butter over medium heat and saute the onion for about 2 minutes, or until translucent. Add the rice, and cook over medium low (stirring) for 1 minute. Add the wine and cook until almost all the liquid has evaporated. At this point, you really need to give the risotto most of your attention. I think that every risotto recipe would tell you that your attention needs to be undivided, but I am here to tell you that I successfully unloaded/reloaded my dishwasher while giving the risotto most of my attention and the world did not end. Just don't leave the kitchen if you can help it, OK? Add about 1 cup of broth (this is about 2 ladles) to the rice, and stir frequently (if not continuously) over low heat until most of the liquid is absorbed. Then repeat. You continue this way--adding broth, stirring, waiting, adding more broth--until the rice is tender with a bit of a bite to it (AKA al dente). Start testing the rice after about 5 cups of liquid have been added, and then add more as necessary. This whole process took me about 20 minutes. When the rice is as you'd like it, stir in the squash, turmeric, heavy cream, and season with salt and pepper. When heated through and totally creamy looking, stir in the parmesan and parsley. Serve topped with additional parmesan. Totally to die for.