Butternut Squash Risotto


As we all know Valentine’s Day is tomorrow!!! James and I have never celebrated it because our dating anniversary is February 12th.  So we’ve always had a romantic dinner on the 12th out and usually just stay in and cook on the 14th. We are slightly off of our schedule this year, but we are going out tonight and staying in tomorrow.

Yesterday was one of the worst weather days we’ve had all year. It was so cold, snowed about 3 inches in the morning and then proceeded to sleet/rain the rest of the day.  All of our pretty snow from Thursday is now slushy/icy and wholly unpleasant now! Anyway, leaving the house yesterday wasn’t really an option because our road and driveway weren’t  cleared and we didn’t want to take a chance.

Luckily, because of our big snow storm on Thursday, I had bought quite a few groceries and had all the ingredients necessary to make this delicious butternut squash risotto.  This dish is soooooo tasty and hearty and really perfect for a dreary very cold day! The best part is that the receipt is meant to feed 4-6 people so LEFTOVERS!!!!


What you need:

  • 1 butternut squash, peeled and cubed (seeds removed)
  • 2 tbsp olive oil
  • 6 cups chicken stock (or veggie stock to make this truly vegetarian)
  • 4 tbsp unsalted butter
  • 2 minced shallots
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 tsp saffron threads
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Pre-heat your oven to 400F.

On a sheet pan put your 1″ cubed butternut squash and drizzle with olive oil and salt and pepper.  Toss together to coat thoroughly and put pan in the oven.

Cook squash for 25-30min until soft.

Meanwhile, in a dutch oven or heavy bottom pan over medium heat, warm your butter and 1 tbsp of olive oil until hot then add in your minced shallots.

When shallots are translucent and softened, about 10min, add in your rice.  Cook rice in the oil for 1-2min to remove any raw flavor on the rice.

Add in your white wine and cook down until almost all of it is absorbed, stirring frequently. Season with salt and pepper.

Then add in your chicken or veggie stock 1 cup at a time, stirring frequently until absorbed.

Continue adding stock this way until the rice is cooked through, but still slightly al dente, usually takes about 30min.

Remove from the heat and add in your parmesan cheese and squash before serving.

Serve with the white wine you used to cook, and it is that much more delicious!

Bon Appetite!

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