Butternut Squash Risotto
Warm, comforting, and deeply flavorful, this is an excellent cold weather dish.
- 1lb butternut squash (or any other winter squash)
- Sage salt, or salt and fresh sage
- 8 cups veggie or chicken stock
- 1 yellow onion
- 6 tablespoons butter
- 2 cups short-grain rice, preferably Arborio, but sushi will work
- ½ cup white wine
- ½ cup grated parmesan, aged cheddar, or hard alpine-style cheese
- Cut butternut squash in half crosswise, separating neck from bulb, then in half again. (This will make peeling easier.) Peel and cut squash into 1" cubes.
- Choose your own adventure! Option one: bring squash and 1 cup broth to a boil in a large pot with a dash of sage salt, reduce to a brisk simmer, and cook for 5-10 min until tender. Alternatively, toss squash with olive oil and sage salt and roast in oven at 425F until tender, approx. 25 min.
- Peel and dice onion.
- In a medium pot, bring remaining chicken stock to a boil, then reduce to a barely moving simmer.
- Heat a large cast-iron or heavy saucepan over medium low. Add 3 tablespoons butter and sage salt (or fresh sage, if using). Once fragrant, add onion and cook until translucent (5 min).
- Add rice to pan with onions and toast, stirring until rice is coated in the mixture and is slightly opaque.
- Add wine (or broth and a small bit of vinegar, if not using wine). Keep stirring occasionally and cook until wine is evaporated.
- Lower the heat to medium (gas) or medium low (electric).
- Add broth from stockpot to rice, about 3/4 cup at a time. Wait until all of the liquid is absorbed before adding more (about 3 minutes between adding more broth). Repeat until rice is al dente. (Tip: bite a grain in half - if the center is chalky white, keep cooking.)
- Remove pan from heat and stir in squash, remaining butter and grated cheese. If you want a richer consistency, mash half of the squash and incorporate into mixture. You can always add a bit more water if it starts to get too thick. Enjoy!