Butternut Squash Risotto

When I heard we were getting butternut squash puree from our winter CSA program, I was thrilled. Who doesn’t love sweet and creamy butternut squash?

But when I started thinking about how to use the squash, my recipe ideas weren’t all that inspired. Butternut squash soup or butternut squash soup?

Then my friend Molly, also a CSA member, mentioned she was making butternut squash risotto. The dish turned out well (her husband raved!), so I asked for the recipe.

Like other risottos, the taste is rich, smooth, and almost decadent. The flavor of the squash comes through, but it’s not overwhelming. I’d definitely make this again.

Butternut Squash Risotto, adapted from Williams-Sonoma:

Ingredients

• 1 tablespoon unsalted butter
• 1 cup chopped onions
• 6 cups chicken stock
• 2 cups butternut squash puree
• 2 tablespoons olive oil
• 2 cups Arborio rice
• 1 tablespoon dried sage
• 1 teaspoon dried rosemary
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese, plus a few tablespoons
• Salt and freshly ground pepper, to taste

Directions

Melt the butter in a saucepan over medium heat. Cook the onions in the butter until they are soft and translucent. Set aside.

In the same saucepan over medium-high heat, stir the stock with the squash puree until combined. Bring to a simmer and maintain over low heat.

In a large pot over medium heat, warm the olive oil. Add the onions and rice, stirring until the rice is nearly translucent (about 3 minutes). Stir in the sage and rosemary. Add the wine and stir until the liquid is absorbed.

Add the stock mixture to the rice mixture one ladleful at a time, stirring constantly. Each time the stock is almost completely absorbed, add another ladleful.

When the rice is tender, but slightly firm, and creamy (about 30 minutes), stir in the 1/2 cup of cheese, salt, and pepper. Let stand for 2 minutes before serving. Sprinkle with remaining cheese. Serves 6.