Meatless Monday Recipe: Butternut Squash Risotto

Here I go again with yet another butternut squash recipe!  What can I say — it’s delicious!

This was super rich and creamy and even more amazing the next day as leftovers.

This recipe is from the Williams-Sonoma Vegetable cookbook by Marlena Spieler and slightly modified to be completely vegetarian.

Ingredients:

  • 2-3 cloves garlic, chopped
  • Salt
  • 1 small butternut squash
  • 3-4 cups vegetable stock
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 1/2 cups Arborio rice
  • 5 fresh sage leaves (or substitute 1 1/2 teaspoons poultry seasoning)
  • 1 1/2 cups dry white wine
  • Pinch of nutmeg
  • Freshly ground pepper
  • 3/4 cup grated Parmesan cheese
Directions:
In a small bowl, crush the garlic with a pinch of salt.  Set aside.  Halve the butternut squash, scoop out the seeds & peel each half.  Dice half of the squash & shred the remaining half with a grater-shredder or food processor.
Pour the stock into a saucepan & simmer over medium heat.  In a large saucepan, melt half of the butter with olive oil over medium heat.  Add the diced squash & onion & saute until softened (5 – 7 minutes.)

Raise to medium-high heat, add the rice & cook stirring until kernels are coated with oil and butter & are opaque (3 -5  minutes).

Add the sage (or poultry seasoning) and pour in 3/4 cup wine.  Cook, stirring, until the wine is absorbed.  Stir in the remaining wine and again cook until absorbed.  Begin adding hot stock about 1/2 cup at a time, stirring until almost all is absorbed fore adding more.  When the rice is almost tender (about 15 minutes) stir in the reserved shredded squash.  Continue to cook, adding more stock & stirring constantly until the rice is firm but tender & the center of each kernel is no longer chalk-white (20 – 25 minutes total).  Stir in the crushed garlic, nutmeg, salt, and pepper.  Add additional hot stock if necessary.

Stir in Parmesan & serve!

An amazing dish!  Takes a little bit of time for the prep, but it is so worth it!  Happy cooking!

Other recipes you’ll love:

Quinoa Shiitake Mushroom Recipe

Quinoa with Shiitake Mushrooms

BEST Mac-n-Cheese EVER

 

 

 

 

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