This risotto was so delicious and so easy to make! I ate practically the whole pan tonight myself!
Originally the recipe calls for mushrooms as well as the butternut squash, but I absolutely cannot stand mushrooms so I just left them out. You of course, can add them if mushrooms are your thing.
I got this fabulous recipe from Pinterest of course. Link here: Butternut Squash Risotto with Mushrooms.
If you don’t cook squash often, you may be intimidated by it like I was when I first started using it in the kitchen. A great trick shared with me by one of my cousins, is to poke it with a fork and then microwave it for a couple of minutes. This makes peeling and cutting it a lot easier. Just be careful, microwaving the squash will make it hot! I usually hold it with a dishtowel while I peel it.
The recipe is simple enough. Start by softening the butternut squash in the pan for about 15-20 minutes. Add garlic and sauté. Add the Arborio rice and vegetable broth and bring to a boil.
Simmer for 30 minutes covered with a lid on medium low heat. Check that the rice has softened and voilà! Butternut Squash Risotto!
Mine didn’t take the full half hour to cook. I checked on it after 25 minutes just to see how it was doing and found that it was finished, and that it was starting to stick to the bottom of the pan. After a quick stir and scooping it into a serving bowl, I was ready to eat.
An easy and scrumptious dish! I found mine to be a bit on the saltier side, probably because of the vegetable broth. If you’re watching your sodium intake, it would be a good idea to use low- or no sodium broth.
Very flavourful and tasty!