Butternut Squash Risotto

Last night, I made homemade risotto for the first time. But, as a twist, I decided to make not just any old plain risotto, but a butternut squash risotto (for those of you who are keeping count, this is 6 squash down, 2 to go). Isabelle had recommended this to me, and I was very excited to give it a shot.

This risotto is very simple to make, but takes a little time. Don't worry, though, it's most definitely worth it!

The Recipe

1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh sage

First off, melt your butter in a medium to large saucepan (you will be adding both rice and many cups of chicken broth to this, so make sue you have room) over medium heat and add your squash, along with salt and pepper. Cook, stirring frequently, until te edges of the squash start to soften and they become very slightly mushy.

Add rice and stir so that it is mixed in well with the squash. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Now, reduce the heat to medium-low or low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

Right before you serve, add the Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately.

It's that simple!

This was a really lovely risotto, though I think that next time, I would perhaps try adding some paprika instead of pepper. That might give it a really nice touch. Other than that, this was a great risotto with a lot of texture and flavor, spicy but subtle. I would definitely make it again!