squash risotto

Sharing today, creamy, garlicky homemade butternut squash risotto for Italian restaurant-quality meatless dinner in comfort of your own home!&nbsp;Fall season may be a month away but I can see everyone going crazy for pumpkin and squash recipes. So, I decided to give you another reason to grab some butternut squash from Farmer's Market today.I'm so excited to share this recipe. You know, how risotto is treated as pricey Italian restaurant dish which you can never get right at home. I wanted to take that intimidation out of cooking risotto at home. Risotto is just like cooking any other rice. Only major difference is: to get that signature creamy risotto texture, it needs your attention rather than add to a pot and let it cook itself.&nbsp;So, if you never tried cooking risotto at home, this recipe is perfect place to start. I promise!And if you are risotto expert! Then I highly recommend trying this garlicky parmesan and sweet butternut squash risotto. In one sentence, this squash risotto is perfect way to get ready to welcome fall season!<img alt="Creamy butternut squash risotto with nutty parmesan and fresh mint | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-1.jpg" />What is risotto all about?When I cooked risotto first time, I did some research to understand what's the deal. Why everyone think risotto is so hard to cook. So, based on my research, and a few authentic risottos I had in Italian eateries over the years... Here is what you all need to know.: 1. Risotto is one pan creamy rice. Mostly rice used are Italian arborio rice or thick grain starchy rice which make risotto creamy. 2. Instead of plain water, risotto gets flavor from fortified liquid such as chicken stock, shrimp stock or vegetable stock.&nbsp; 3. Like I mentioned earlier, risotto needs 15-18 minutes of your time to cook perfectly creamy. Stock is added... say 1/3 cup at a time to let rice absorb liquid and release it's starch as it cooks. Idea is to not let rice go dry at any time. If rice are left on it's own, these will soak up all liquid and creamy texture will be lost. <img alt="Meatless monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-6.jpg" />So, to make this risotto. I start by sauteing aromatics.. Like onion, garlic and some spices for this squash risotto, then I add the diced squash and let it cook for sometime so that squash is slightly tender before rice are added.Speaking of squash, If you don't like to peel and slice a fresh squash... most grocery stores carry pre-diced butternut squash in fresh produce refrigerator section. Also, frozen squash is available all year round which cooks quicker than fresh butternut squash. Since it's almost squash season, you can even roast the whole squash and then peel skin off the tender cooked squash. &nbsp;Please note, a pre-cooked squash like roasted squash is best folded in last 5 minutes of cooking risotto or it will get very mushy and loose it's texture.<img alt="Meatless Monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/butter-squash-risotto/butternut-squash-risotto-chefdehome-4.jpg" />Now, let's discuss dietary information.This risotto recipe is vegetarian, gluten free, and also packed potassium and folates from butternut squash. I added some butter and parmesan to it. Even though Parmesan really enhance the flavor of sweet butternut squash.. You can easily make it vegan by using vegan substitutes or skipping these two ingredients.<img alt="Meatless monday dinner of creamy nutty butternut squash risotto is perfect to welcome fall a healthy way | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/butter-squash-risotto/butternut-squash-risotto-chefdehome-7.jpg" />Using seasonal fruits and veggies in main course meals bring us close to nature and gives opportunity to eat healthier and fresh. Like this Butternut Squash risotto is great way to welcome fall and enjoy some seasonal squash with family. What are you favorite ways to cook squash for dinner? Leave a comment below and let me know.Have a wonderful day ahead. -Savita x

Butternut Squash Risotto

Cup Rice, Arbio rice

2-3 tbsp Mint, fresh leaves, chopped

Parmesan Cheese, grated

Cloves, garlic, minced

tsp Cumin Powder, optional

tsp Chili Flakes

lbs Butternut Squash, half medium squash, cubed. also use frozen, pre-diced

Cup Vegetable Stock

Shallot Onions,

tbsp Unsalted Butter

In a sauce pan, bring vegetable stock to simmer and keep on medium low heat. Or microwave in heat-safe container and set near-by.

In wide pan, melt 1 tbsp butter, add garlic, onion and saute until onions are soft (4-5 minutes). (Stir often and don't let garlic burn) Add chili flakes, and cumin  powder (if using), then saute for 30 seconds.

Add squash and cook on medium-high heat until it softens slightly. Add rice with 1 tbsp more butter. Mix well with veggies.

Toast rice with veggies for about 2 minutes to toast the grains, then start adding stock 1/3 cup at a time. (don't let rice dry out, keep adding stock as needed.) 

Cook for 15-18 minutes or until rice are tender and creamy, and squash is well cooked. Mix in parmesan, and remaining butter. Taste and season with salt and black pepper. Fold in fresh chopped mint.

Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!

Pumpkin risotto

pumpkin

onion ((small/med))

garlic

olive oil

tbsp butter (12 grams)

arborio rice (300 grams)

light stock

freshly grated parmesan (25 grams, approx)

nutmeg

pepper

tsp aged balsamic vinegar (approx,

Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.

Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn&#x27;t brown (reduce heat or add a little more butter, if needed).

Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it&#x27;s a rough puree.

Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn&#x27;t stick. Typically, it doesn&#x27;t need stirred much to start but more towards the end.

Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.

Discover the joy of making a vegan lemony risotto. This hearty and healthy dish is perfect for winter evenings.

Lemony Winter Risotto

zucchini

lemon (medium juice (juice of half the lemon) + whole lemon zest)

leeks (sliced. About 8 oz,

rice

vegetable stock

white wine (dry,

nutritional yeast

vegan butter (or olive oil.)

thyme

almonds (slivered, roasted)

Boil

Make the stock. Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.

Chop

Chop yoiur veggies. Slice the leeks, chop one zucchni into slices, and the othe into quarters and halves.

Grill

Grill one zucchini. Grill one the zuccinis, the sliced one, using 1 tablespoon of teh vegan butter.

Sauté

Sauté. Heat the 1 tablespoon of vegan butter on medium heat then add the sliced leeks and minced garlic, toss until they become transluscent.

Stir in

Stir in the rice. Add the rice and stir until it also becomes translucent; it should take about 2 minutes. Pour the white wine (or ⅓ cup vegetable broth) and as soon as it dried out, start adding the vegetable broth.

Add stock

Add vegetable stock. Start adding the stock, gradually adding more when the rice has absorbed the liquid; keep stirring constantly. When the rice is “al dente,” add the raw zucchini, nutritional yeast, fresh thyme, and half of one lemon juice.

Adjust

Adjust. Add the remaining tablespoon of vegan butter, salt, and freshly ground black pepper. Remove the thyme sprigs.

Garnish

Garnish. Add vegan parmesan and optionally lighly toasted slivered almonds.

Top 3 squash risotto recipes from across the web

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Butternut Squash Risotto

Pumpkin risotto

Lemony Winter Risotto

Top 3 squash risotto recipes from across the web

The most viewed squash risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash Risotto

Pumpkin risotto

Lemony Winter Risotto

The most viewed squash risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine