My Favorite Fall Risotto

When I sat down to write this blog entry, I realized that my love of risotto has taken on a definite seasonality.  Not in the sense that I only enjoy risotto in certain seasons (definitely not), but in the sense that as the seasons change, so does my go-to risotto recipe.  In the winter, I love risotto with shrimp, peas, and parmesan.  In the spring, I make champagne risotto with asparagus.  And in the summer, I enjoy my lemon risotto with oven-roasted tomatoes, which has been a subject of a previous blog entry (click the "Risotto" link on the right).  But in fall - my favorite season - I absolutely can't get enough of butternut squash risotto.  It's creamy, sweet and savory, and super comforting.  It's the perfect dinner for a brisk fall evening!  I love curling up with a bowl of this risotto and a glass of wine while pretending to watch football... which just happens to be on the agenda for this evening!

Risotto with Roasted Butternut Squash

(Serves 4-6)

4 cups low-sodium chicken broth
1 lb. butternut squash, cut into 1 inch cubes
2 TBSP olive oil
Salt and Pepper
2 TBSP butter
1 onion, finely chopped
1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 cup freshly grated parmesan cheese

Fresh chopped herbs to sprinkle on top - I recommend parsley, sage, or chives (If you're using sage, try frying the leaves whole in a little bit of butter and then draining them on a paper towel before sprinkling them on top of the risotto - it adds a little somethin' somethin')

First, roast that beautiful butternut squash!  Preheat the oven to 375 degrees.  Toss the butternut squash with olive oil and a generous pinch of salt and pepper then spread in a single layer on a baking sheet.  Roast for 35-40 minutes, or until the squash is soft and just starting to brown on the edges.

Look at that beautiful butternut squash!

Next, heat the chicken stock in a medium saucepan until it just begins to simmer.  Keep it simmering (and covered) until you're ready to add it to the rice.  In another large sauce pan or dutch oven, melt 2 TBSP of butter over medium heat.  Add the onion and saute until soft.  Add the rice and continue to stir until the rice just starts to turn a toasty golden brown.  Add the white wine and stir until almost completely evaporated.  Then, begin adding the chicken stock, 1/2 cup or so at a time.  Continue to stir until the liquid is almost completely absorbed before adding more. 

Just keep stirring!

Once all the chicken stock has been absorbed, add the butternut squash, parmesan cheese, and salt and pepper to taste.  Top with chopped fresh herbs and enjoy!