September 2, 2011 by Sara Kreidler
Toby’s parents gave us 4 butternut squashes from their garden, so last night Toby decided to make butternut squash risotto alongside the braised lamb shanks.
This risotto is so simple and delicious. We often make a roasted butternut squash and chorizo risotto which is amazing, but this recipe is much simpler and really focuses on the flavor of the squash.
Adapted from Simply Recipes
- 6-8 cups chicken stock
- 5 tablespoons butter, divided
- 1 onion, diced
- 1 shallot, diced
- 2 cups butternut squash, peeled, and diced
- 2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- In medium pot, heat broth, covered, over low flame.
- In a medium sized dutch oven, melt 4 tablespoons of butter over medium high flame. Add onion, shallot and butternut squash and cook until onion is soft.
- Add rice to the dutch oven, stir to mix with squash and onion and cook for a 1-2 minutes. Add wine, stir and cook until the wine is absorbed. Slowly add 2 ladles full of warm broth. Stir constantly until the broth is absorbed, then add another ladle of broth and continue to stir until the broth is absorbed. Repeat this process over and over until most (if not all) of the broth has been absorbed and the rice is al dente, about 15 to 20 minutes.
- Add the remaining tablespoon of butter and 1/2 cup Parmesan and mix well to combine. Season with salt and pepper. Serve with more parmesan sprinkled on top.