Fall Flavors and Risotto

The first time I made risotto I was definitely intimidated. I was committed to putting in the time, but I thought it was going to take me forever to slowly stir in the warm chicken stock to create that creamy consistency the dish is known for.

To my surprise it wasn’t any more time consuming than most of my other cooking. I return to making risotto time and time again. I love how it gives you the satisfaction of a heavy, cream bases sauce when really it can be made to be very low in saturated fat.

I’ve mentioned how much I love butternut squash this time of year. Last week I pulled out one of my favorite risotto recipes. It turned out great once again so I thought I would share it.

I originally found this recipe for Butternut Squash, Olive and Parmesan Risotto submitted by Lindsay Olives. I made some adjustments to it, first removing the olives. I like olives, but I tried the recipe as is once and I didn’t like the flavor they added to the dish.

This is a good weekend meal. I often roast the squash earlier in the day so that it is completely cooled and easy to handle by the time I start the risotto. You can also roast it in the microwave to speed things up. I have done this before and it really doesn’t take away too much flavor.

Butternut Squash and Parmesan Risotto

1 small butternut squash, split in half and seeded
2 T butter or olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 cup of Arborio rice
1 quart of chicken stock, warmed
½ cup freshly grated Parmesan cheese
Salt and pepper to taste

Pierce the flesh of the squash with a knife and place cut side up on a baking sheet. Bake at 400 degrees F until very tender, about 1 hour. To microwave, place cut side up in a microwave safe dish. Cover with a damp paper towel and cook until tender.

Let the squash cool. Scoop the flesh out and break into smaller pieces. Set aside.

In a large sauce pan or soup pot, heat butter or olive oil. Add the onion and garlic cooking for 3 minutes. Add the rice and stir to coat with the oil or butter. Begin adding the chicken stock about a ½ cup at a time. Stir constantly and add the next addition of stock after the previous has been complete absorbed.