Butternut squash risotto

Made this yummy risotto tonight with some modifications from the original recipe, which you can find at the link below. The cooking times vary greatly between the white and brown rice so choose wisely! I served this with chicken and vegetables (carrots, leaks, mushrooms and broccoli) I sautéed in chicken stock. Bon appetit!

Risotto with Butternut Squash, Leeks, and Basil (modified from original)
3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio (or short grain brown) rice
4 14-ounce cans (or more) chicken broth
1 cup chopped fresh basil (I used lemon basil)
1/4 cup freshly grated Parmesan cheese (I didn’t add the cheese & it was still delicious)

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 (30 -45) minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 1/4 cup freshly grated Parmesan cheese.
Season to taste with salt and pepper. Transfer to large bowl and serve.


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