Butternut Squash Risotto

By Ella Putsche

I love risotto – but I have never loved the constant stirring it requires. This recipe is great because you only need to stir the rice every so often – just often enough to make sure the vegetable broth doesn’t dry up and leave your rice sticking to the pan. The butternut squash makes a great mix of sweet and salty.

YIELDS: 4 servings

COOK TIME: 20 min

PREP TIME: 5 min

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INGREDIENTS

  • 2 cups fresh or frozen butternut squash or frozen
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 1 cup arborio rice
  • 5 cups vegetable broth
  • 1 (15 oz.) can small white beans (drained and rinsed)
  • Salt and pepper to taste

OPTIONAL INGREDIENTS
Pureed frozen butternut squash is available to make this recipe even quicker! The beans are optional, but I like the added protein.

RECIPE

  1. If using cubed squash- Boil a few inches of water in a saucepan. Add cubed butternut squash, cover, and steam until tender. Drain and mash using a potato masher.
  2. While the squash steams, drizzle olive oil in a large skillet. Over medium-high heat, sauté the onion. Add rice and sauté for an additional 5 minutes or until the shallot starts to lightly brown.
  3. Lower the heat and add the broth one cup at a time, stirring occasionally until the liquid is absorbed by the rice. Add mashed butternut squash and white beans with the last cup of broth. Cook until rice is tender and risotto is creamy. Season with salt and pepper to taste.