Brent's Food Blog

mmmmm foooood…..

Butternut Squash Risotto

with one comment

The original recipe called for four and a half cups of squash, but that seemed like too much so I ended up using about four. Still too much squash for the risotto ratio. ESC still loved it anyway, but she’ll say anything for more veggies. I was a little worried this might turn out disastrous because I’d never cooked butternut squash another way other than roasting in the oven. Luckily, it all worked out to be tasty and delicious.

Cook the risotto as normal, but just after adding the first cup or so of broth to the rice, also add the squash. It gets cooked by the steaming and heat produced by cooking the rice all around it. It ends up being a nice slightly mushy consistency very similar to the cooked rice.

Butternut Squash Risotto

Butternut Squash Risotto - Yummy Mushy

Ingredients
1 large clove garlic, mashed
1 cup uncooked Aborrio Rice
3 cups vegetable broth
3 cups uncooked, peeled Butternut Squash (~1/2 a large squash)
1/2 cup chopped celery
2 teaspoons Italian spices
salt & pepper to taste

Makes ~4 servings. 5 minutes prep, 20 minutes cooking. ~$1/plate. Starches and some veggies, not too bad!

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Written by Brent

January 17, 2011 at 12:18 pm

Posted in Risotto

Tagged with , ,

One Response

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  1. Mmmm….I have two butternut squashes in my kitchen so I should probably try this. 🙂 Looks great!

    Kate

    January 17, 2011 at 12:54 pm


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