Butternut Squash Risotto
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Break down the squash
2
Cut the stem end off the squash, then use a vegetable peeler to remove the skin
3
Slice in half lengthwise
4
Scoop out the seeds and stringy pulp from one half
5
Reserve the other half for another use
6
Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes
7
Cook the squash
8
Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer
9
Melt the butter in a large saute pan over medium heat
10
Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes
11
Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes
12
Use a wooden spoon to partially mash the squash, pressing it against the side of the pan
13
Make the risotto
14
Stir in the rice and season with salt and pepper
15
Add a ladleful of hot stock to the rice and cook, stirring, until absorbed
16
(Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process
17
) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more
18
About halfway through, add more salt and pepper to taste
19
The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes
20
If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done
21
The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds
22
Season with more salt and pepper to taste, if needed
23
Serve the risotto
24
Transfer to serving bowls or a platter and top with Parmesan and parsley
25
Never leave finished risotto in the pan-it will keep cooking into a mush
26
Photograph by The Ingalls