Butternut Squash Risotto
A few years past, something special prompted my baby to sign “more”. What was it you ask? She wanted more Butternut Squash Risotto. The extra dishes and hour of prep and stirring were well worth it.
It all started when we were watching Alton Brown’s Good Eats episode about rice. He constructed this recipe while featuring the in’s and out’s of risotto. We watched it…twice, then we started talking. What would WE add? Which veggie? Which spices? Garlic? Of course. When would we eat it?
As I started meal planning for the week, I sent my husband a text. “Stop by store for Arborio and white wine?” His response, “yes”. Done deal.
While making the masterpiece, we juggled kid duties back and forth. He felt this urge to keep taking the Dutch Oven off the heat. Ugh. Time for me to jump back in and… Put. It. Back. On. The. Heat. “But Alton says…”. Scoot over sweetheart, this is my recipe now. Said with a smile. Really. He can do his version someday, just not today.
This is a 3-pot-meal. One for the broth, one for the butternut squash, and one for the risotto itself. In addition, it is the frequent stirring that gives risotto it’s creamy consistency that brought every family member back for more. This is not a dish where you can pop the ingredients into a pot and walk away for an hour. Watch it. Stir it. When the bottom gives you a little sizzley pop sound, it is time to add more broth.
Healthy. Affordable. Fills the belly. Perfection. Risotto. A new family fall favorite. More please.
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Butternut Squash Risotto
Ingredients
- 8 cups organic chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon dried basil
- 1 medium onion finely chopped
- 5 cloves of garlic crushed
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 12 ounces organic butternut squash cut into 1/2" cubes
- 1 cup grated Parmesan
Recipe Notes
As with most things, we like to add a little "Bad Byron's Butt Rub" to this to give it an little extra pizazz.
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