why, hello!

I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

follow along
looking for...
my other projects

Thursday
Nov172011

butternut squash risotto

Thanksgiving is just one week away. One week! So shocking. I have a list of recipes queued up and ready for you all, all dishes that would accompany a roasted turkey beautifully. In order to get them out to you in time for your big trip to the grocery store, I am going to march them out day after day through Monday. 5 recipes in 5 days. I do believe that will be a new record here at Bella Eats!

I am starting with a Fall staple in our house. Butternut squash is the very first Autumn ingredient that I buy each September, always in anticipation of this recipe. If we were hosting Thanksgiving dinner at our house again this year I would absolutely put this creamy dish on our menu, and can't quite figure out why it has never made it there before. I think it would make a great substitute for the sweet potato casserole that typically winds up on the table. Especially because I just discovered my favorite sweet potato dish ever, and its a dessert, and I don't think I could take two sweet potato courses in one meal. Don't worry, I'll be sharing that one too.

I tried something new this time, adding mushroom broth to the risotto instead of standard vegetable. We loved the earthy depth it added, and have permanently altered our recipe. If you don't have mushroom base, vegetable or chicken broth is good too.

Butternut Squash Risotto

serves 4 for main course, 6-8 as a side
Ingredients
  • 1 small butternut squash, about 1.5 pounds
  • 2-3 tbsp butter, divided
  • 8 fresh sage leaves
  • 1 medium onion, diced, about 1 cup
  • 2 cloves garlic, minced
  • 1-½ cups arborio rice
  • ½ cup dry white wine or dry vermouth
  • 6-7 cups broth made with better than bouillon mushroom base (vegetable if you don't have it)
  • ½ cup freshly grated parmesan cheese
  • salt + pepper
Method
  1. Preheat oven to 425°F.  Cut the butternut squash in half and scoop out the seeds.  Lay the halves cut-side up on a rimmed baking sheet lined with foil.  Place a thin sliver of butter inside the bowl of each half, and another on the flat part of the squash.  Place a small sage leaf over top of each sliver of butter.  Sprinkle with sea salt and fresh pepper.  Roast the squash for 20-30 minutes, until a fork can pierce the flesh with only a bit of resistance.
  2. Remove the squash from the oven and set aside to cool until you can handle it comfortably.  Use a small paring knife to peel the skin from the squash, and dice it into ½-inch chunks.  Set aside.
  3. Melt 1 tbsp of butter in a large skillet over medium heat.  Add the onion and let sauté for about 3 minutes, until it is starting to soften.  Add the garlic and the rest of the sage leaves and sauté for an additional 3 minutes.  Add the arborio rice and stir to combine for 1 minute, until the rice starts to crackle.  De-glaze the pan with the white wine, stirring to get any brown bits off of the bottom of the pan.  Add the squash and stir so that it is evenly distributed with the rice.
  4. Add broth one ladle at a time, stirring constantly so that the rice doesn't stick to the bottom of the pan, and only adding the next ladle when the previous has been absorbed.  Continue until all broth is gone and rice is creamy, about 25 minutes.
  5. Add the remaining butter (about 1 tbsp) to the pan, along with the parmesan cheese, and stir until distributed evenly.  Salt and pepper to taste.

Charlottesville and Richmond folks...Relay Foods beat me again! Richmond, your one-click recipe is here, and Charlottesville yours is here.

« sweet potato bread pudding | Main | sweet potato biscuits »

References (9)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: jack wolfskin
    For this article. I think the authors write very well. Content lively and interesting. Details are as follows:jack wolfskin
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    Response: weebly.com
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto
  • Response
    Response: read this
    bella eats - sharing food + photography from charlottesville va - butternut squash risotto

Reader Comments (4)

I just made pumpkin risotto with sage and it was fantastic, so I'm sure this would be as well. I love the butternut squash pieces too! I realized now, being a newbie risotto cooker, that I let too much of the liquid cook off at the end. Mine was a bit thicker. It's also great to see how you photographed it. This was a hard one! Your lighting is perfect! Very soft...mine was a bit too harsh. :) Always learning! Thanks!

11.17.2011 | Unregistered CommenterAshley

Beautiful dish! I made butternut squash "risotto" out of whole wheat orzo last year but I really want to try making real deal risotto this fall. I'm still somewhat intimidated by it!

11.18.2011 | Unregistered CommenterCookie and Kate

Hello,


We bumped into your blog and we really liked it.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

petitchef.com

11.29.2011 | Unregistered Commentervincent

Wonderful, wonderful risotto recipe. I loved the idea of using the BTB mushroom base. It gave the recipe extra richness, for sure! I made this for a dinner party last night and everyone LOVED it.

12.18.2011 | Unregistered CommenterLisa

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>