Butternut Squash Risotto

samcello's ristorant villaggio

©2022

AuthorDartagnan
DifficultyIntermediate

"an easy, silky smooth delicious dish, that will fast become a favorite at your family's table"

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Yields8 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
 2 cups butternut squash, peeled, cored and cubed
 2 tbsp unsalted butter
 ½ cup shallots, minced
 1 cup Arborio rice
 ½ cup dry white wine
 2 tsp Better Than Bouillon Roasted Garlic Base
 5 cups garlic chicken stockalmost to a simmer and next to risotto pan
 to taste kosher salt
 to taste Madagascar black pepper, ground fine
 garnish taragon leaves
1

Steam butternut squash 15 minutes until soft. Process until smooth. (mash by hand if no processor available, mash and whisk heavy, then mash until very smooth)

2

Add the 2 teaspoons of Better Than Bouillon Garlic into your chicken stock, let simmer low for a couple minutes.

3

Melt unsalted butter in a 3 quart saucepan over medium-high heat. Add shallot; saute, stirring for 2 minutes until the shallot begins to soften, now stir in the rice. Continue cooking and stirring until the rice is fragrant and begins to glisten from the butter. About 5 minutes.

4

With heat raised slightly, add white wine, continuously stirring. Stir and let this completely evaporate and absorb.

5

Fold in your steamed mashed squash and about a couple ladles of the simmering garlic chicken stock. Now reduce heat slightly to a simmer.

6

Stirring constantly, let liquid absorb and evaporate very slowly. When all the liquid is just about gone; add another couple ladles and do the same. Finishing cooking, add the last couple to three ladles a little at a time until risotto is creamy and still slightly firm to the bite. If you've run out of stock, just use water the last ladle or so.

7

Season to taste with kosher salt and Madagascar pepper. Garnish with chopped fresh Tarragon leaves.

Ingredients

 2 cups butternut squash, peeled, cored and cubed
 2 tbsp unsalted butter
 ½ cup shallots, minced
 1 cup Arborio rice
 ½ cup dry white wine
 2 tsp Better Than Bouillon Roasted Garlic Base
 5 cups garlic chicken stockalmost to a simmer and next to risotto pan
 to taste kosher salt
 to taste Madagascar black pepper, ground fine
 garnish taragon leaves

Directions

1

Steam butternut squash 15 minutes until soft. Process until smooth. (mash by hand if no processor available, mash and whisk heavy, then mash until very smooth)

2

Add the 2 teaspoons of Better Than Bouillon Garlic into your chicken stock, let simmer low for a couple minutes.

3

Melt unsalted butter in a 3 quart saucepan over medium-high heat. Add shallot; saute, stirring for 2 minutes until the shallot begins to soften, now stir in the rice. Continue cooking and stirring until the rice is fragrant and begins to glisten from the butter. About 5 minutes.

4

With heat raised slightly, add white wine, continuously stirring. Stir and let this completely evaporate and absorb.

5

Fold in your steamed mashed squash and about a couple ladles of the simmering garlic chicken stock. Now reduce heat slightly to a simmer.

6

Stirring constantly, let liquid absorb and evaporate very slowly. When all the liquid is just about gone; add another couple ladles and do the same. Finishing cooking, add the last couple to three ladles a little at a time until risotto is creamy and still slightly firm to the bite. If you've run out of stock, just use water the last ladle or so.

7

Season to taste with kosher salt and Madagascar pepper. Garnish with chopped fresh Tarragon leaves.

Butternut Squash Risotto