It feels like it’s been forever since I’ve sat down and talked with you. Probably because it has been forever. In full disclosure, my last few posts were written a few weeks back when I knew I had the time. Life. Dig it. So sitting here, in bed, writing about Butternut Squash Rosemary Risotto feels kind of amazing. I’m so happy to be getting back into routine. It’s about 6 a.m. and I’m drinking coffee with an English muffin and a fried egg. Life is looking pretty nice right about now.
Not to mention the weather. I know that it won’t stay and we are projected to get back into the 80’s again. (Imagine me throwing a toddler-sized stomping fit). However, I have thoroughly enjoyed the last few days of Fall-like weather. Fred Meyer put out their green pumpkins and my house has been filled with gourds. It’s better than endorphins from the sun.
We have already started planning for the holidays. Okay, stop looking at me like that, we are visiting family out-of-town so we buy plane tickets early. I get it you guys, celebrate one holiday at a time. But, in my world, there has to be planning, especially since my work ramps up at the end of the year. Isn’t this the time of the year where everyone says “where did September go?” and “It’s November already?” So in true type-A personality mode…we plan for it.
This risotto is simply quite amazing. I’m not saying that because it’s my version and I’m partial to it. I’m saying it because it’s delicious and creamy and so very fall/winter. Okay, maybe I’m partially biased. I love butternut squash. My grandpa usually grows his own and we always have his “SKWARSH” on the Thanksgiving or Christmas table. It’s perfectly sweet and blends really well with savory or sweet flavors.
Risotto may seem complicated but it’s not. The truth is, it just takes a little bit of time and attention. The best things do. If you’ve never heard of rissoto, it’s an Italian creamy rice dish made with Arborio rice and is traditionally made with peas and mushrooms. But there are so many variations…must try them all. Oh wait, I forgot, we are on a diet. (again, imagine me throwing a toddler-sized stomping fit).
This risotto is fascinatingly deep in flavor and all that’s needed on the side is a protein such as Apple Baked Pork Chops or Orange Rosemary Roasted Chicken. Well, it’s now 6:30 in the morning and I’m already dreaming about dinner. Give this recipe a whirl and let me know how you like it. Let’s all become sassy Italian grandmas and make Butternut Squash Risotto like it’s going out of style.
Butternut Squash and Rosemary Risotto
A fall comfort-food take on risotto. Nothing better and creamier than a bowl of this perfect Butternut Squash and Rosemary Risotto.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings 1x
Ingredients
1 medium-sized butternut squash (about 2 1/2 cups)
5 cups chicken stock
2 tablespoons olive oil
1/2 onion, chopped
2 teaspoons salt
2 teaspoons sugar
2 cups arborio rice
1/2 cup white wine
1 tablespoon rosemary, chopped fine
1/2 cup butter
3/4 cup grated parmesan cheese
Instructions
Roast a medium-sized butternut squash in the oven (375 degrees for 60-80 minutes). Peel and chop into small 1/2 inch pieces and place into a large saucepan with the chicken stock. Bring to a boil and then reduce to a simmer.
In a large pot over medium-high heat, place the olive oil, chopped onion, salt, and sugar until the onions start to caramelize. Add the rice to the pot and let it absorb the oil for about 3-5 minutes. Add in the white wine and stir until incorporated.
Add the butternut squash chicken broth to the rice one ladle at a time. After the rice has absorbed the previous liquid, add the next ladle-full until the Squash/broth mixture has all been used. This should take approximately 20-25 minutes.
Once all the broth has been added, and the rice has a creamy consistency, add in the rosemary and butter. Once the butter has melted, slowly add the Parmesan and stir until completely melted. Add additional salt to taste.
Keywords: butternut squash, fall dish, risotto, rosemary, savory
Updated on 2/16/20 to add video
Step 3 confuses me. Am I adding the onion/rice to the squash/stock or stock/squash to the onion/rice? Do you remove the pot from heat when adding the butter (and Parm)?
Hey! You are adding the squash/stock to the onion/rice mixture, one ladlefull at a time until the rice absorbs the liquid. Then add the next ladle of squash stock to the rice. Continue until the stock has been used up completely. I don’t take it off the heat until the butter and parm have all melted together.