Butternut Squash Risotto

I have been so rude. Please forgive me! I posted about my risotto recently and with everything going on, it's taken me longer that I would have liked to get to this post.  I beg your forgiveness, and after you make this, I think I might get it.

This season I've become fond of butternut squash.  It's hearty, it's healthy and cheap. Once I tried my hand at Butternut Squash Sausage Spinach pasta, I was hooked. 

If you're like us, you like to have a side with your home cooked entree.  With Ben, it's tricky because he tends to prefer carbs and starches like mac and cheese or tator tots.  I get bored of that, not to mention it's usually terrible for you.  Enter the idea to make butternut squash risotto.  My recipe is adapted from here.

Butternut Squash Risotto

Ingredients:
(Makes 4-5 servings)

• 2 cups of cooked butternut squash (~1/2 of a medium sized squash)
• 1 Tbsp olive oil (or 2 Tbsp butter)
• 1 small yellow onion
• 1 Tbsp minced garlic
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 14oz of chicken broth (or vegetable broth)
• 1/4 cup fresh grated Parmesan (optional)
• Salt and pepper to taste

Directions:

• Prepare the squash:

• Peel squash
• Fill a medium pot with water and bring to boil
• Cut squash into cubes
• Cook in water until soft (~15 minutes)
• Once cooked, drain water and mash with fork (or hand blender) until smooth
• Set aside 
 
• In a medium sized frying pan, over medium heat, saute onion and garlic in olive oil
• Once the onion is softened, stir Arborio into pan and cook for 5 minutes, being sure to cover rice in oil/onion/garlic mixture



• Stir in white wine.



• Once white wine is absorbed, add in mashed squash and 1/4 of chicken broth. Reduce heat slightly and cover with lid.



• Cook until liquid is absorbed by rice.
• Add in half of remaining broth.  Continue to stir as rice cooks and broth is absorbed. Cover when not stirring.
• Once broth is absorbed; repeat above step with remaining broth.



• Stir in salt, pepper, and parm as desired
• Enjoy!