An Italian fall side dish or entree, butternut squash risotto is made with tender grains of arborio rice suspended in a creamy white wine infused sauce.
Warm Stock - In a large saucepan, add the vegetable stock and heat over medium-low heat until warmed.
Cook Squash - Separately in a Dutch oven or a large sauté pan with high sides, melt the butter over medium heat. Add butternut squash and salt, and saute until lightly browned and softened, about 6 minutes.
Cook Aromatics - Add the olive oil. Once hot, add the onions and garlic. Cook until soft and translucent, about 3 minutes.
Toast Rice - Add arborio rice and stir until the grains are coated with oil. Cook until lightly toasted, about 2 minutes.
Reduce Wine - Add the wine to the pan, stirring until the wine has evaporated.
Cook Rice - Add the warmed stock from the large saucepan to the Dutch oven, 1⁄2 cup at a time, stirring frequently, until the liquid has been almost entirely absorbed by the rice.Repeat adding the stock in 1⁄2-cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes. The desired result is an oatmeal-like consistency that's loose and not a big clump of rice.
Add Cheese - Turn off the heat and stir in the freshly grated Parmesan cheese. Taste and season with salt and pepper as needed.
To Serve - Garnish with grated parmesan cheese and parsley.
Notes
Recipe Yield: About 8 cups
Serving Size: 1 cup
Squash Size: Purchase about a 1 1/2-pound butternut squash
Storing:Cool and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable bag for up to 3 months, and defrost before using.
Reheating: If not served right away, the rice will continue to absorb the liquid and thicken further. Add warm stock as needed right before serving to loosen the consistency. Stir over medium heat until hot.