Butternut Squash Risotto

  • Difficulty: Medium
  • 40 minutes
  • 3 servings

Now that it’s squash season, let’s make a recipe where it really gets to shine. Like this butternut squash risotto. Risotto is one of the most famous Italian dishes, which uses ingredients like rice, onion, butter, and parmesan. Next, you can use all kinds of meats, veggies or cheese, whatever comes to one’s mind.

Ingredients Needed for Butternut Squash Risotto

2 tablespoons of olive oil
1 teaspoon butter
6 ounces of butternut squash, small dices
1 onion, chopped
1 teaspoon brown sugar
¼ cup white wine
1 cup risotto rice
2 cups of vegetable stock
½ cup parmesan, shredded
¼ cup fresh parsley, chopped
2 ounces of goat cheese

How to Cook Butternut Squash Risotto

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the butter and melt it.
  2. Add the diced squash, onion, and cook them together for 2 minutes, stirring in the process.
  3. Add the brown sugar, pour the wine, and add the risotto rice.
  4. Pour the vegetable stock and cook for 20-25 minutes, while stirring in the process.
  5. Add the shredded parmesan, parsley, and a bit more butter if you want the risotto creamier. Keep it on heat for 1-2 more minutes.
  6. Heat the oil in a separate skillet over medium heat.
  7. Add the goat cheese and season it with pepper.
  8. Cook it until golden and crispy. Serve it on top of the butternut squash risotto.

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