Yesterday a friend asked for my Butternut Squash Risotto recipe and I realized I have never put it on the blog!
This recipe is so easy and is a go-to comfort food for me. Since she asked though, I immediately craved it and whipped up a batch at home (I almost always have the ingredients on hand to make this at a moments notice)
1 butternut squash
1 cup arborio rice
4 cups vegetable stock (you can also use chicken broth)
1 shallot (or 1/2 an onion)
1/2 tsp salt
1/4 tsp pepper
1/2-1 tsp dried sage
1/2 cup goat cheese (or feta)
Cook the butternut squash however you like best – I cut it in half, take out the seeds, put the halves flesh down into a casserole dish with 1/2 inch of water and cook it for 30 minutes. I am so lazy, I don’t even take off the sticker
While that is cooking, start on the rice.
Sauté the minced shallot in 1 Tbsp of Olive oil until soft. Then add the rice and stir until the rice seems coated with olive oil. Add the salt, pepper, and sage.
Have the 4 cups of stock/broth in another pot on medium heat to keep it warm. Slowly add the stock 1 cup at a time to the rice, waiting until the rice absorbs most of it before adding the next cup.
When the rice has absorbed all the liquid, the squash should be done cooking. Scoop out all of the squash into the pot with the rice and mix well. Add the cheese and mix again.
Done! It is that simple. It is really hard to mess it up and it is a great base to add other ingredients to. Try substituting sage for rosemary or try out different cheeses. Maybe add some chopped apple into the risotto to add a bit of crunch and texture! The possibilities are endless!