Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe

I have a confession. I’m an addict. And my source of addiction? This vegetable, the butternut squash. As you can deduct from the title, it’s the main attraction in today’s lunch special, butternut squash risotto.

Such a dreamy little thing, isn’t it? I know guys, this butternut squash obsession of mine is getting a little out of hand. Trust me, I know. I just can’t quit it. It gives everything it’s in such an incredibly creamy, butter flavor. And it’s insanely good for you and only has 82 calories per cup. I also love that you can prepare it about 100 different ways. Mash, roast, bake, puree, saute. The only way you really can’t eat it is raw. I decided to dice, roast and puree this hearty squash so I could pair it with these two ingredients, arborio rice and fresh parmesan. Why? Well, to make risotto you silly person.

Ingredients

  • Such a dreamy little thing, isn’t it? I know guys, this butternut squash obsession of mine is getting a little out of hand. Trust me, I know. I just can’t quit it. It gives everything it’s in such an incredibly creamy, butter flavor. And it’s insanely good for you and only has 82 calories per cup. I also love that you can prepare it about 100 different ways. Mash, roast, bake, puree, saute. The only way you really can’t eat it is raw. I decided to dice, roast and puree this hearty squash so I could pair it with these two ingredients, arborio rice and fresh parmesan. Why? Well, to make risotto you silly person.
  • Now, I’ve had risotto a few times in my life, but I’m going to be honest, this is the best I’ve ever had. And I’m not just tooting my own little horn here, I think it had nothing to do with me and more to do with the incredible flavor you get from the squash and rosemary. Those two? Should stay together. Maybe have a kid.  Move to the burbs or something. Not only do the flavors compliment each other perfectly, the rosemary is strong and bold while the squash is softer and more mild, they contrast in colors. The vibrant green on top of the softer yellow makes for a very visually appealing plate, don’t you think?
  • Want to hear something a little crazy? So, remember how I made this butternut squash scramble for breakfast on Tuesday? Well, erm. You’re looking at what I ate for dinner that same day. I KNOW. Butternut squash two ways in one day. One hot, almost 100 degree day IN JULY. Isn’t that absurd?
  • I guess that’s what makes me different? Or unique? No? Just stark, raving mad? That’s fine by me. Now excuse me while I roast some more squash in the dead of summer. (I say with a mad scientist tone of voice). Muahah!
  • Butternut Squash Risotto Recipe
  • Serves about 6. Recipe adapted from Williams-Sonoma.
  • Prep time: 45 minutes
  • Cook time: 30 minutes
  • Ingredients:
  • About 1 pound butternut squash, diced
  • 1 tablespoons olive oil
  • 1 cup arborio rice
  • About 1/3 cup dry white wine (I used Robert Mondavi Private Selection Chardonnay)
  • 1/2 large onion, finely chopped
  • 1 garlic clove, minced
  • 3 1/4 cups low sodium vegetable broth
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • Liberal dashes of salt and pepper
  • 1 tablespoon butter, divided
  • 1/4 cup freshly grated Parmesan cheese
Read the whole recipe on The Realistic Nutritionist