Need a simple risotto recipe with that little extra? No need to look further because it’s right here! Butternut squash is a great combination and turning it into a puree just makes the risotto that much more creamy. Love this recipe and love that it is a great way to add that extra vegetable. My daughter loves risotto and this went down very well. I really wanted to make this with some goat cheese; I mean goat cheese, squash and risotto… amazing right? Unfortunately, my husband greatly dislikes (hates) goat cheese, so that’s a no go… well then Parmesan it is, just as good! If you do try it with goat cheese let me know! Might just go for it next week when my husband is off to work :D.
This recipe serves 3-4.
300g arborio rice
1 small onion, finely diced
1 garlic clove, minced
80ml white wine
1L vegetable stock, hot*
1 tablespoon lemon juice
2 tablespoons unsalted butter
60g parmesan cheese, grated
For the puree:
750-800g butternut squash
1 teaspoon paprika powder
2 tablespoons olive oil
1. Preheat oven to 200C.
2. Cut the butternut squash in half, lengthwise, and use a spoon to scrape out all the seeds. Drizzle the flesh with olive oil, paprika powder and salt. Line an oven tray with parchment paper and place the squash flesh down. Roast for about 45 minutes, until very tender.
3. Once the squash has cooled completely, scoop out the flesh and transfer to a blender. Blend until very smooth and season with extra salt if necessary.
4. In a Dutch oven melt 1 tablespoon butter over medium heat and add the onion. Cook until translucent and add the garlic stirring until fragrant.
5. Add the rice to the pot and stir to combine. Pour in the wine and allow to cook until evaporated.
6. Now it’s time to add the stock. Start with 1 cup and stir frequently until the rice has absorbed all the liquid. Continue this step until you have about 1 cup of stock left.
7. Pour in the remaining cup of vegetable stock with the pumpkin puree and stir until the liquid has evaporated. Taste! The risotto should be creamy and al dente. If you find it to have a bit too much bite then add more stock and stir until it has been absorbed.
8. Take the risotto off the heat and stir in the lemon juice, parmesan and remaining butter. Season with salt and pepper. Enjoy!
*The reason I mention the stock to be hot is because if you add cold liquid it will stop the risotto from cooking.