I recently received some butternut squash through my organic food delivery service, Door to Door Organics. My family was not in the mood for more butternut squash soup so it was time to find a new recipe.
I found this wonderful recipe from the Whole Foods website. It appealed to me because as an Italian family, we love risotto. Although we’ve entered spring, here in Colorado, we are still enjoying winter produce. As Whole Foods suggests, “The golden flesh of the butternut squash lends this risotto color and a touch of sweetness. A crisp side vegetable, such as lightly steamed asparagus or broccoli, adds texture and combines to create a warm, hearty winter meal” even in spring! I hope you enjoy this recipe! Bon apetito!
BUTTERNUT SQUASH RISOTTO
(Serves 6)
Ingredients:
1 butternut squash, about 1 to 1 1/2 pounds
1 teaspoon tamari
5 to 6 cups vegetable broth
4 tablespoons (1/2 stick) butter, divided (or substitute olive oil for the butter)
1/2 medium onion, chopped
1 shallot, chopped
1 1/2 cups Arborio rice
1/2 cup white wine
3/4 cup Parmesan cheese, grated
Sea salt, to taste
Ground pepper, to taste
Fill a pot containing a steamer basket with 2 inches of water and turn heat to high. Cut squash in half and remove seeds, stem and peel. Cut squash into 1-inch pieces.
When water in pot is boiling, place squash in steamer basket above water and steam for about 4 minutes; then, sprinkle squash with one teaspoon of tamari. Continue steaming until squash is entirely tender, about 6 to 8 minutes more, and set aside.
Heat broth in large saucepan on medium-low heat. Melt 2 tablespoons of butter in a separate large saucepan over medium heat. Add onion and shallot and cook until translucent. Add rice and stir to coat with butter, onions, and shallots. Add wine and 1/2 cup of the warm broth. Stir until most of liquid is absorbed.
Add another 1/2 cup of broth and stir until most of liquid is absorbed. Continue this process until rice is tender, cooked through, but is still somewhat firm, around 20 to 25 minutes total. Add remaining 2 tablespoons butter, Parmesan, 3 cups of cooked squash (more or less to your taste) and stir to combine. Season to taste with salt and pepper and serve warm.
