Butternut Squash Risotto
It’s the coziest fall side dish!
- 3 tbsp. butter, divided
- 1 tbsp. olive oil
- 1/2 whole butternut squash, peeled, seeded, and diced.
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/4 tsp. chili powder
- 6 c. low sodium vegetable or chicken broth
- 1/2 whole diced onion
- 1 1/2 c. Arborio rice
- 1/8 tsp. turmeric
- 1/4 c. heavy cream (less if desired)
- 1/2 c. parmesan shavings, plus more for serving
- Finely minced parsley, for serving
- In a large skillet, heat 1 tablespoon of butter and the olive oil over high heat. Add the squash and sprinkle with the salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until the squash is deeply golden brown and tender (but not falling apart). Remove to a plate and set aside.
- In a saucepan, heat the broth over low heat. Keep warm.
- To the skillet you cooked the squash in, add the remaining 2 tablespoons of butter and heat over medium-low. Add the onion and cook for 2 to 3 minutes, or until translucent. Add the Arborio rice and stir, cooking for 1 minute.
- Reduce the heat to low. In 1-cup increments, begin adding the broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Season with salt and pepper along the way.
- Taste the rice after about 5 cups of broth have been absorbed to check the consistency. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of “bite” left to it.
- When the rice is tender, gently stir in the cooked squash and turmeric. Add the heavy cream and parmesan, and stir until just combined. Taste and add more salt and pepper as needed. Sprinkle minced parsley and serve immediately!