Butternut Squash Risotto: A Comforting Bowl of Warmth

Risotto is a classic Italian dish made with arborio rice, broth, and various other ingredients such as vegetables, meats, or seafood. And best of all, it is naturally gluten free! It is a creamy and comforting meal that is perfect for a cozy night in or even to feed a crowd. Risotto serves as a delicious meal on its own, but feel free to add it as a side to a juicy seared steak or roasted chicken breast. We've got a new and delicious way to make risotto and it is bursting with flavor and creamy goodness. So, gather your ingredients and let's get started!

Butternut Squash Risotto

Ingredients

1/2 butternut squash cooked and puréed 

1/2 onion

3 cloves garlic

Arborio rice 3/4 cup

2 tbsp olive oil, 1 tbsp butter

3 cups low sodium vegetable stock (or chicken stock or water)

2 tbsp cream or half and half (optional)

1/2 cup parmesan or pecorino

Salt and pepper

4 sage leaves 

2 sprigs thyme

Directions

In a wide, deep skillet sautée onion, garlic and rice in olive oil and butter until toasted.

Heat stock and bring to a simmer in a separate pot.

Add 1/2 cup stock to your rice at a time. Bring to a boil and keep stirring on medium until most of the liquid is absorbed. Continue adding 1/2 cup of stock at a time.

When rice is almost all the way cooked, add squash purée and cream.

Add cheese and seasoning once cooked through, and stir. Serve immediately.

The risotto should be soupy. It will thicken as it rests.