I made this for dinner one weeknight along side some steaks (previously pictured). The balsamic vinegar gives a nice punch of tartness to highlight the sweetness of the shallot and butternut squash. This risotto showcases all the wonderful flavors of fall. We certainly enjoyed it (i.e. no leftovers) and I know you will too!
Butternut Squash Risotto
what you’ll need: non-stick skillet, small saucepan, small mixing bowl, wooden spoon or sturdy spatula
time to craft: about 30-35 minutes
1 1/2 c. arborio rice
4 c. chicken stock, simmering
3 tbsp unsalted butter, divided
1 small shallot, chopped
3 garlic cloves, minced
1/2 c. butternut squash puree
1 tsp. balsamic vinegar
1/2 tsp. nutmeg
1/4 c. scallions, sliced or chopped
Start out by bringing the stock to a slow simmer in a small saucepan (add a bay leaf if you have on hand).
In a bowl, mix the puree, vinegar and nutmeg. Set aside.
Melt 2 tbsp of unsalted butter over medium-high heat in a non-stick skillet. Add garlic and shallot and sauté until translucent, about 5 minutes. Add Arborio rice and sauté for 2-3 minutes. Ladle in one scoop of broth from the simmering pot, stirring constantly until all the liquid is absorbed. Repeat until all the stock is used, making sure to stir constantly. After adding the last drop of broth, lower the heat to low. While you’re waiting for the last bit of liquid to absorb. Add the remaining butter and butternut squash mixture to the risotto and stir to combine. Add the scallions. Season and garnish your risotto with sea salt, pepper and parsley. Serve and enjoy.
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This recipe is awesome as an quick weeknight dinner or as an impressive dish to serve dinner guests. I’ve made this a few times and really love the flavor.
Side note: I’m so sorry I’ve been scarce with new/original recipes lately. It’s a combination of a big life change and a general funk I’ve been in, I’m just not in the mood to cook. It happens to me from time to time and I know it doesn’t last forever. Do you ever get that way? Just feel un-inspired? Not to worry, I know I’ll be back at it soon enough!!
Tonight’s Dinner: Skillet grilled steaks with butternut squash risotto.