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Butternut Squash Risotto
This creamy, savory risotto is the perfect comfort dish for the Fall and Winter seasons. Don’t be intimidated by the difficulty of making a good risotto, it’s actually quite easy. This variation is earthy yet slightly sweet and it can be dressed up easily to make a beautifully plated dish.
1 cup Arborio rice
1 cup white wine
bunch of thyme
4 cups chicken stock (vegetable stock alternative)
1 packet chicken bouillon (vegetable bouillon alternative)
1.5 cups diced butternut squash
In a sauce pan, toast rice in butter on medium-high heat until lightly browned. when lightly browned introduce white wine, turn heat to medium and stir periodically until almost fully absorbed. Add 1 cup of stock (chicken or vegetarian), chicken bouillon, butternut squash, thyme (tied together to prevent separation) and stir until almost fully absorbed. Continue to add chicken stock half a cup at a time and stir until rice is tender and appears creamy. Remove thyme when ready to serve.
Butternut squash risotto is creamy, nutty in flavor with some sweetness. For this preparation we pan seared Chilean Sea Bass and grilled Endive. Any protein simply prepared does well with this dish. Meat or Chicken with a savory Au Jus perfectly blends the flavors of the protein and risotto.