I love Butternut Squash, and so does my little one. Which is a bonus, when you can get away with only making one dish for the family. But did you know you can make it in 20 minutes... no really... from scratch.
Here is what you need:
1 large butternut squash peeled and cubed into about 1 inch long
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste
Here is what you do:
1. Preheat your oven to 400 degrees F. Cut and cube your squash and lay on sheet pan. Bake for 20 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot butternut squash from the oven. They will be tender and easy to mix into your risotto. According to your like, mix in the squash or mash it in. I prefer chunks maintained, but I tend to squish with my fork when it is in my bowl. Sprinkle with shaved Parmesan and serve with Pinot Grigio. Enjoy
As always, much love, many blessings, and Happy Cooking!!!