Butternut Squash Risotto

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup minced shallots
  • 1 teaspoon salt, divided
  • 2 cups Canaroli rice
  • 1/2 cup dry white wine
  • 1 cup butternut squash puree, recipe follows
  • 4 to 6 cups rich chicken stock, hot
  • 1/2 cup grated Parmigiano-Reggiano, plus more for garnishing
  • Freshly ground black pepper
    • WILD MUSHROOMS:
      • 2 tablespoons extra-virgin olive oil
      • 1 pound fresh wild mushrooms, trimmed of stems and sliced if necessary
      • 1 teaspoon fresh thyme leaves
      • 2 sprigs rosemary, finely chopped
      • Salt and freshly ground black pepper
      BUTTERNUT SQUASH PUREE:
      • 1 large butternut squash (about 2 1/2 pounds)
      • 1 tablespoon olive oil
      • 1 teaspoon thyme honey
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 4 sprigs thyme
      • 4 sprigs rosemary
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Melt the butter in a medium saucepan and saute the shallots until translucent and soft but not brown. Season with 1/4 teaspoon of the salt. Add the rice and stir until all of the grains are evenly coated with butter and begin to turn translucent, 3 to 4 minutes. Add the white wine and stir over medium heat until all the liquid has been absorbed. Add the butternut squash puree and 1/2 teaspoon of the remaining salt, stir to combine, then begin to add the chicken stock in 1/2 cup increments. Allow the stock to bubble for a moment, shake the pan and then stir until the stock has been absorbed. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy; be careful not to overcook. Stir in the Parmesan; add remaining salt and freshly ground pepper, to taste.

      For the Wild mushrooms: In a large saute pan, heat the 2 tablespoons olive oil. When hot, add the mushrooms and the herbs. Saute the mushrooms until golden brown on all sides. Season with a pinch of salt and fresh ground pepper.

      Serve the risotto in shallow bowls, garnished with the wild mushrooms and a little fresh grated Parmesan, if desired.
      Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

      Cut the butternut squash in half lengthwise and scoop out the seeds and pulp. Rub the cut side of both squash halves with the olive oil and honey. Sprinkle with the salt and pepper and place 2 sprigs of both thyme and rosemary on each half of the squash. Cover with another sheet of aluminum foil and bake in the oven until tender, 1 hour. Set aside to cool. Remove the herb sprigs and discard. Scoop the squash out of the shell and puree in the food processor. Add a little extra salt, pepper or honey, to taste.

      Yield: 2 to 3 cups

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Carnival Eats

      Get Cooking Channel on your TV.