Creamy Butternut Squash Risotto with Arborio
Creamy Butternut Squash Risotto is a comforting Italian-inspired dish made with creamy roasted butternut squash, Arborio rice, Parmesan cheese, and a touch of fresh herbs. The slow addition of warm broth creates the signature creamy texture of a classic risotto—perfect for a cozy fall or winter meal.
Ingredients
- 2 cups Italian short grain rice
- 1 small butternut squash peeled seeded and cubed
- 2 Tbsp. olive oil + 2 tablespoons butter
- 1/2 cup minced shallots
- 1 Tablespoons minced garlic
- 2 cups chopped spinach
- 4 cups chicken stock
- 1 cup white wine
- 1 cup crumbled gorgonzola cheese
- 1 cup grated parmesan
- 2 tablespoons chopped Italian parsley
- 1/2 cup pine nuts
- salt and pepper to taste
Instructions
- Peel and cut butternut squash into cubes drizzle with olive oil, salt and pepper roast in a 375 degree oven for 30 minutes
- Mean while heat chicken stock keep warm, in a deep saute pan heat the butter and olive oil, add onion and garlic, saute until translucent,
- Add the rice cook until golden, salt and pepper to taste, add hot chicken stock slowly and a little at a time waiting until the stock is absorbed before adding more while stirring continuously, Continue adding the broth until all is used
- Cook until risotto is firm to the bite cooked about 20 minutes. Add parmesan cheese, roasted butternut squash,
- Add the gorgonzola and more broth if the sauce is to thick. Top with Italian parsley, more gorgonzola and toasted pine nuts….ENJOY!!