Butternut Squash Risotto

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4-6

Sweet butternut squash is a wonderful ingredient for a healthy vegetarian risotto. In addition to the sliced squash, you'll also need starchy risotto rice, such as Arborio, butter or extra-virgin olive oil, and a simmering vegetable broth. Gradually add it to the risotto until it's absorbed and the rice is tender. It's best to cook in the widest pan you have to ensure the rice layer is as thin as possible and cooks more evenly. Serve the risotto garnished with plenty of Parmesan cheese and fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small butternut squash
6 cups vegetable broth
3 tablespoons butter or extra-virgin olive oil
2 tbsp. rice for risotto
Freshly grated Parmesan, for serving
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, bouillon, butter, Arborio rice, Parmesan cheese, parsley

Cooking the dish according to the recipe:

"Risotto isn't as complicated as many people think: just stir it constantly!" says Debi.

Cut the pumpkin.

Trim the ends of the pumpkin, then use a vegetable peeler to remove the skin.

Cut the pumpkin in half lengthwise.

Scoop out the seeds and fibrous pulp from one half. Set the other half aside for another use.

Slice the pumpkin lengthwise into about 1cm thick slices, then cut crosswise into 1cm cubes.

Prepare the pumpkin.

Bring the broth to a boil in the saucepan, then reduce the heat and maintain a gentle simmer. In a large skillet, melt the butter over medium heat. Add the pumpkin and cook, stirring occasionally, until lightly golden, about 5 minutes.

Add 1/4 cup water and simmer until the pumpkin is tender, another 10-15 minutes. Lightly crush the pumpkin by pressing it into the pan with a wooden spoon.

Prepare risotto.

Stir rice into pumpkin, season with salt and pepper.

Add a ladleful of hot broth to the rice and cook, stirring, until completely absorbed. Don't add too much broth at once, and make sure it's at a simmer; otherwise, the cooking process will stop. Continue adding broth, a ladleful at a time, stirring until completely absorbed before adding the next portion.

About halfway through cooking, add more salt and black pepper to taste. The entire cooking process takes about 20 minutes; begin tasting after about 15 minutes. If you've used all the broth and the rice isn't al dente yet, heat a few cups of water and add a ladleful at a time, just like you did with the broth, until the risotto is done.

The risotto is ready when you run a spoon across the bottom of the pan and it leaves a clean strip for a few seconds. Season with salt and pepper to taste, if needed.

Serve the risotto.

Divide the risotto among plates or a serving platter, sprinkle with Parmesan and parsley. Never leave the cooked risotto in the pan, or it will turn into mush.

Note

Butternut squash is a wonderful autumn addition to risotto, but you can try other vegetables, too. Gabriel recommends mushrooms or zucchini.

Author of the recipe - Debi Mazar and Gabriele Corcos are an American actress and an Italian chef, food writer, entrepreneur, and television personality.

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