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Butternut Squash Risotto

Fall is the perfect time to cozy up to a comforting recipe for a cold weekend. Try this healthier version of the classic butternut squash risotto.

When the weather turns cold a hearty dish like this can be heart warming and decadent without being heavy. This recipe for risotto leaves out a lot of the butter, cream and cheese that you may be used to seeing in similar preparations. The silky texture of the squash more than makes up for their absence though.

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 1 tbsp Extra Virgin Olive Oil
 1 Small Onion, minced
 2 cups Butternut Squash, peeled and diced small
 2 cups Arborio Rice
 1 tbsp Champagne Vinegar
 1 qt Chicken Stock (+/- A Quart, have extra ready)
 4 oz Mascarpone Cheese
 Freshly Grated Nutmeg for Garnish

1

Heat broth in medium sized saucepan and keep warm over low heat.

2

Heat Olive Oil in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Take care not to brown the squash too much.

3

Add rice to onion and squash. Cook 1 to 2 minutes. Add vinegar. Cook, stirring constantly until vinegar has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

4

Once all the broth has been absorbed and rice is al dente you can cover and set aside for about 5 minutes to rest.

5

Adjust seasoning and serve. To top, add about 1 tablespoon to each dish. Freshly grate a scant amount of nutmeg over the mascarpone and risotto.

 

 

Ingredients

 1 tbsp Extra Virgin Olive Oil
 1 Small Onion, minced
 2 cups Butternut Squash, peeled and diced small
 2 cups Arborio Rice
 1 tbsp Champagne Vinegar
 1 qt Chicken Stock (+/- A Quart, have extra ready)
 4 oz Mascarpone Cheese
 Freshly Grated Nutmeg for Garnish

Directions

1

Heat broth in medium sized saucepan and keep warm over low heat.

2

Heat Olive Oil in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes. Take care not to brown the squash too much.

3

Add rice to onion and squash. Cook 1 to 2 minutes. Add vinegar. Cook, stirring constantly until vinegar has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

4

Once all the broth has been absorbed and rice is al dente you can cover and set aside for about 5 minutes to rest.

5

Adjust seasoning and serve. To top, add about 1 tablespoon to each dish. Freshly grate a scant amount of nutmeg over the mascarpone and risotto.

Butternut Squash Risotto with Mascarpone and Nutmeg
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