Roasted Butternut Squash Risotto

A couple of weeks ago I did this recipe for the TV show Sacramento and Company. It was a great hit! 

Follow this link to see it: 

Roasted Butternut Squash Risotto

3 lb butternut squash

6 cups chicken broth

1 medium onion, chopped finely

4 tablespoon butter

1 pound Vialone Nano or Arborio rice 

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese 

1 teaspoon salt

3 leaves sage (optional)

Roast squash:
Preheat oven to 375°F.

Halve squash lengthwise and seed. In a baking pan pour a cup of water, place squash cut side down, and roast about 1 hour or until tender.

With a spoon carve squash pulp and discard skin.

Prepare rice:

In a medium saucepan heat broth over low heat. Keep it simmering.

Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and sauté 2 to 3 minutes.

Add rice and sauté until each grain is coated with butter, stirring. After 2 minutes, add wine and stir until liquid has evaporated.

Add squash pulp, stir, add salt then add broth to rice a couple of ladleful at time – stirring after each addition. Allow liquid to evaporate then add another ladleful (about 1 cup) of broth. Repeat.

When rice is tender, but before it becomes mushy, about 18 to 20 minutes, remove from heat and stir in remaining 2 tablespoons butter and the Parmesan cheese. Serve immediately with additional Parmesan cheese if needed.

Suggestion: for a more flavorful risotto add the sage leaves half way through the rice cooking process.

Cook with your heart.


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