Creamy Butternut Squash Risotto
In my opinion, butternut squash is the epitome of fall & winter. It was also one of the #1 requested ingredients for recipes when I took a poll on Instagram a couple of months ago! Well, y'all -- I'm so happy to introduce you to my Creamy Butternut Squash Risotto. It's SO. DANG. GOOD -- and not to mention extremely easy.
Wusthof Classic Santoku 7" Knife
Risotto, in general, is one of my all-time favorite comfort foods. Add in roasted butternut squash and it takes it to a whole new level! Most people see the word RISOTTO and run, but please give this recipe a try and you will make it all the time! Promise! This one is unlike so many others. Personally, I don't like to constantly stand over the stove while making dinner. I like things that you can throw together and bake -- while I can sip on some wine & snack on an appetizer. ;)
There are ONLY three main steps to this recipe!
Roast the diced butternut squash for 40 minutes at 350 degrees. (The rice & squash will cook simultaneously.) :) Then mash the butternut squash using in the bowl of an electric mixer fitted with the paddle attachment.
Bring 4 cups of the chicken stock to a boil, stir in the arborio rice, place the lid on top of the Le Creuset dutch oven & bake for exactly 45 minutes at 350 degrees.
Remove the lid -- add in all of the remaining ingredients & stir vigorously. Fold in the mashed butternut squash & BAM dinner is done! Not to mention the house will smell AMAZINGGGG while it's baking!
Cannot wait for y'all to make this for friends & family! It will quickly become a favorite go-to dinner meal. :)
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Creamy Butternut Squash Risotto
Yields 4-6 servings
Prep time: 10 minutes
Cook time: 45 minutes
INGREDIENTS
Roasted butternut squash
3 cups diced butternut squash, about half of one large squash
1-2 tablespoons olive oil
½ teaspoon coarse kosher salt
4-5 sprigs of thyme, stems removed
Risotto
5 cups chicken stock, divided
1 ½ cups arborio rice
½ cup white wine, preferably Chardonnay
3 tablespoons unsalted butter, cubed
1 cup shredded parmesan
¼ cup mascarpone cheese
1 ½ teaspoons coarse kosher salt
1 teaspoon pepper
Roasted butternut squash, mashe
NOTES
Refrigerate and store in an airtight container for 2-3 days. Recipe adapted from
Ina Garten.
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INSTRUCTIONS
The butternut squash & risotto will bake simultaneously. Bake the butternut squash on the lower rack and the risotto on the upper rack of the oven.
Roasted butternut squash
Preheat the oven to 350 degrees.
Place the diced butternut squash on a baking sheet lined with parchment paper.
Drizzle with 1-2 tablespoons of olive oil, sprigs of thyme, and salt over the squash. Use your hands to coat evenly.
Make sure the squash is in one even layer. Bake for 35-40 minutes until tender on the lower oven rack.
Place the roasted butternut squash in the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed until mashed (about 60 seconds).
Risotto
Preheat the oven to 350 degrees.
Bring 4 cups of the chicken stock to a simmer in a Le Creuset Dutch oven (reserve 1 cup for later).
Stir in the rice and immediately place the lid on.
Bake for exactly 45 minutes at 350 degrees, until most of the liquid is absorbed and the rice is al dente on the upper oven rack. The rice will look a little dry.
Remove from oven and stir in 1 cup of the remaining chicken stock and Chardonnay using a wooden spoon.
Add the parmesan, mascarpone, butter, salt, and pepper.
Stir vigorously for 2 to 3 minutes. The rice should be thick and creamy.
Lastly, fold in the mashed roasted butternut squash.
Serve immediately.