Who isn’t in love with the Fall season? The weather. The food. The clothes. I love it all! I’d have no problem eating warm, comfort foods all year round….although may waistline might 🙂
I bought a butternut squash at the store last week just because I could. I had no idea what I’d make with it, but I have been wanting to make some risotto for a few weeks now, so, viola! This beauty was born! And what a beauty it is– Roasted butternut squash, tender arobrio rice, and gooey parmesan cheese to top it all off! Yummmooo!
The risotto was just about finished right when Jackson woke up from his nap, so I threw a big scoopful in the blender for my adorable 10 month old to try. He LOVED it. I couldn’t stop laughing at how much he loved it. You’d think he was a starving child the way he lunged forward for the spoon with every bite. Ohh how I love this boy. He’s got his daddy’s looks, but his momma’s love for good food!
Hope you all love this as much as me and my baby boy do!
Print this recipeYields 8 servings
1 small Butternut Squash, peeled, seeded, and cubed
1 Tbsp Olive Oil
1/2 tsp Salt
Black Pepper To Taste
2 Tbsp Butter
1/4 tsp Chili Powder
1/2 small Onion, diced
1-1/2 cup Arborio Rice
6 cups (approximately) low sodium chicken broth
Salt and pepper, to taste
Pinch of Saffron (optional, for color)
1/4 cup dry White Wine*
1/4 tsp Nutmeg
1/2 cup freshly grated Parmesan cheese
Parsley, for garnish
*Apple Juice could be substituted for the white wine
Start by roasting the butternut squash:
Preheat oven to 400 degrees F. Place cubed pieces of squash on a large baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread squash into one layer on the baking sheet. Roast for 20-25 minutes or until tender.
In a separate large saucepan or large skillet heat 2 tablespoons of butter. Add diced onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 3 minutes.
Reduce heat to low. Add wine and cook, stirring, until wine is nearly absorbed. In 1-cup increments, begin adding warm chicken broth to the skillet, stirring to combine and gently stirring until broth is absorbed. As soon as the liquid is absorbed, add another cup of broth. Continue this process until the rice starts to become tender (about 20 minutes). Season with salt, pepper along the way. After about 5 cups of broth have been added, taste the rice to determine its consistency. Add an additional 1 – 2 cups of broth as needed, until the rice is tender.
Once the rice is tender, add the cooked butternut squash, and 1/4 tsp of nutmeg.
Gently stir in most of the grated Parmesan cheese. Save a little to sprinkle on top when served. Taste, and add more salt and pepper if needed. Garnish with parsley. Serve immediately!
Recipe adapted from The Pioneer Woman