Butternut Squash Risotto

By courtneyepowell

Ingredients

• One butternut squash 1 – 1 1/2 lbs or 12 oz frozen cubed butternut squash or 1 – 1 1/2 cup frozen butternut squash puree
• One 32-ounce container (4 cups) chicken broth
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• Nutmeg
• Salt and pepper
• 1 cup grated Parmesan, Romano & Asiago cheese
• 2 tablespoons butter, cut into small pieces
• 10 leaves fresh sage, slivered

Preparation

Step 1

1. Fill a pot with a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut squash into 1-inch pieces. 

When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; sprinkle squash with one teaspoon of nutmeg. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.

2. In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat; turn the heat to low.

3. In a large skillet, heat the olive oil for about 1- 2 minutes, over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

4. Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.

Variations: I usually will mix with Cannelloni beans, black beans, or tofu.