Butternut Squash Risotto

Rice, Side Dish, Vegetarian | 13 comments

I’m feeling surprisingly ready for BlogHer Food ’09. I didn’t expect it to be this way. Really, I thought I’d be running around like crazy until the absolute last minute possible. But, I’ve actually gotten everything done. Even the laundry. I’m really grateful that things went so smoothly. Considering two big factors: the stomach flu gracing our home this week and that my flight to SF departs at 6:30 am Friday morning, the whole preparation experience could have been less than pleasant. Logan is all better, I am packed, writing deadlines have been met (early), the house is clean, and no one else ever got sick. I am almost wondering if I’ve missed something. It all just turned out way too easy!

I definitely haven’t missed delicious food this week. Between Elise’s Veggie Tacos, a new recipe I put together for Craft, and this delicious Butternut Squash Risotto, the necessity for food was surely met. In fact, I had food on the brain so bad that I really, truly told Eric I had “called in all the recipes to Walgreen’s.” Recipes? Scratch that. I meant prescriptions. Need to fill your prescription for fantastic comfort food? Check out this hearty recipe for Butternut Squash Risotto. Use it as a side or a main dish. And big thanks to Whining and Dining for sending the recipe my way.

Hope you all have a fantastic weekend. I know I will! BlogHer Food ’09 report next week.

Butternut Squash Risotto
adapted from Rachel Ray

  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 12-ounce canned butternut squash puree
  • Dash nutmeg
  • Salt and pepper
  • 1 cup grated parmigiano-reggiano cheese
  • 2 tablespoons butter, cut into small pieces
  • Heaping teaspoon of fresh thyme leaves
  • Parsley for garnish

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

In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, 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.

Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the parsley.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Kate at Serendipity - September 25, 2009 @ 7:21 am

    I love risotto. It's really hard to photograph, though! You've done a fabulous job here–the nested plates give a punch of color, and the napkin and background mat pattern are all that's needed. Perfect setting for a delicious dish. BRAVA.


  • 2
    Ashley - September 25, 2009 @ 10:26 am

    Ooh yum! I actually had some butternut squash recipes on this and next week's menu too: curried BNS soup and pasta with BNS sauce. I love squash, don't you?


  • 3
    Hillary - September 25, 2009 @ 9:12 pm

    I like this! Yours look very creamy and the squash looks very incorporated, more so than my attempt at butternut squash risotto last year. :)


  • 4
    Jamie - September 26, 2009 @ 12:44 am

    We are hige risotto fans and this one looks amazing! Thanks for the recipe!


  • 5
    Sues - September 26, 2009 @ 3:26 am

    This is one of my favorite foods ever!! I love any kind of risotto, but especially with butternut squash :)


  • 6
    Cara - September 27, 2009 @ 2:23 am

    Confession: I've never cooked risotto, though I do enjoy eating it. I'm certainly planning to give this recipe a try. Butternut squash is one of my favorites! Hope you're having a great time at BlogHer Food!


  • 7
    maris - September 28, 2009 @ 3:42 am

    I love butternut squash. Bookmarking this to make in October (because September is almost OVER wow, it went fast!)


  • 8
    Rebecca - September 28, 2009 @ 3:41 pm

    I love risotto. I love B-nut squash. I must try this! In Spanish, the word, receta, means both a prescription or a receipe, so your problem wasn't the word, it was your geography! :) Great to meet you at BlogHer Food!


  • 9
    Amy - September 28, 2009 @ 7:56 pm

    Oh, that looks so good, Katie! I am also so excited for you and this conference. I wish I was going. Give my Dine & Dish girl, Kristen, a big hug from me :( Have a fantastic time and this recipe looks like a keeper!!


  • 10
    Petit Elefant - September 28, 2009 @ 8:30 pm

    I love your styling Katie, seriously you'd make Martha proud.


  • 11
    Jennifer - September 28, 2009 @ 10:55 pm

    This looks so good, and I have a home grown butternut squash sitting on the counter. Any ideas on a subsitute for the wine?


  • 12
    RRR - October 23, 2011 @ 8:19 pm

    I just made this…delicious!! This was my first solo attempt at rissoto and it was great. I am lactose intolerant, so I didn’t use butter and went very light on cheese (using aged cheese lends to less lactose), and it was still very good! Thanks!


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