I didn’t have a plan for dinner tonight, but when I saw a big ol’ display of butternut squash, an idea started forming… I know it’s not quite fall, but I was really jonesin’ for butternut squash. It’s the perfect fall food. With an almost-chill in the air, it was time. I made a butternut squash risotto last year at this time. It was time for another.
I still have Vialone Nano rice from Italy, so that was my risotto rice of choice. It is seriously a fool-proof risotto rice. Perfect every time.
I’m thinking a butternut squash soup in the near future. Maybe Sunday on the first full day of autumn.
Butternut Squash Risotto
- 1 small butternut squash, peeled and cubed
- 1 chicken breast, chopped
- 2 chopped shallots
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 cup risotto rice (arborio, carnaroli, vialone nano)
- 1 cup shredded parmesan cheese
- 6 cups hot chicken broth
- sage
- salt and pepper
Coat cubed squash with olive oil, and sprinkle with salt and pepper. Place on sheet-pan in 425° oven for about 25 minutes. Set aside.
Saute shallots in a bit of olive oil and butter in a risotto-style pan. Add chicken and brown. Add, mushrooms, and garlic. Cook until vegetables are wilted and fragrant.
Add 1 cup rice and continue sauteing until rice is slightly translucent. Add 1 cup broth and stir until most of broth is absorbed. Continue stirring and adding broth until about 3/4 has been added.
Add roasted butternut squash, mashing some with spoon as you stir.
Continue adding broth until rice is tender.
Stir in parmesan cheese and taste for seasoning, adding more salt and pepper, if necessary.
It was another hit. Creamy, rice with just the right bite to it, and enough different flavors and textures to make it interesting.
Lovin’ the weather!