For Christmas dinner, I decided to shake things up and made risotto instead of our usual brown rice. I figured if I couldn’t indulge at Christmas then when could I? So I printed out Our Life In The Kitchen‘s Butternut Risotto recipe and was all ready to color inside the lines and follow directions. Until I went to cook the squash and remembered that it needed to be baked at 350 but the oven was in use for an ungodly amount of time at 170 with the roast. At that point, I started winging it. The squash got cut into small cubes and spent a portion of the afternoon keeping the roast company in the oven. Then it took a soak in the chicken broth as it heated on the stove.
As if that weren’t enough improvisation, I discovered that I didn’t have white wine, sage, shallot, or bacon. I guess I was paying more attention to getting ready for Christmas than getting ready for Christmas dinner. At that point, OLITK’s recipe became more of a general roadmap than my actual route.
But that’s ok. Because in the end, I was the only one at the table that knew there was ever any other destination. Oh, except now you know too. Promise me you won’t tell The Mistah. He thinks I usually know what I’m doing in the kitchen.
Butternut Squash Risotto
Inspired by Our Life In The Kitchen
BAH Note: I’m including the squash prep from OLITK’s recipe even though I prepared mine differently. In a perfect world, I would have baked the squash the night before since the oven was otherwise occupied the next day.
- 2 cups Arborio rice
- 1 medium butternut squash
- 6 – 8 cups chicken broth
- 2 tablespoons butter
- 1/4 – 1/2 cup grated parmesan cheese
Heat oven to 350 degrees.
Cut the squash in half from top to bottom and scoop out the seeds and strings. Place the squash halves cut side down on a baking sheet. Bake for 30 minutes or until the squash is fork tender. Remove from the oven and let cool. Once cool enough to handle, remove the flesh from the skin and cut into small dice.
Bring the chicken broth to a simmer on the stove.
Meanwhile, heat the butter in a large pot or dutch oven. Add the rice and stir, coating the grains in the melted butter. Cook over medium low heat until the rice begins to turn translucent. Add a few ladles of the hot broth and stir until the liquid is nearly absorbed. Continue to add liquid a ladle or two at a time and stir until the rice is tender. Season to taste with salt.
Just before serving, stir in grated parmesan cheese.
5 thoughts on “Butternut Risotto”
I’m all about improvisation, changing things up and using recipes as suggestions! I’m glad you enjoyed it!
Karen, I hope other folks give this a try because it’s delightful.
If you enjoyed the squash risotto, you really must try the squash risotto recipe i had up a while ago. It cooks in the crock pot! No oven roasting required! Give that crock a break from oatmeal action!
Risotto in your crock pot? Genius. I must investigate.
I’ve been making a lot of crock pot risotto. It’s so worth the extra planning (and 2 1/2 hours) to not have to stand over a hot stove! You should work that recipe in–I’ve done it with acorn squash and a little all spice too!