Butternut Squash Risotto

So this is a yummy recipe that I got from Giada’s cookbook, Giada’s Kitchen.  I love this cookbook. I make almost everything in it, except the Eggplant Timbale, and that’s just because it looks super time-consuming.  Her recipe calls for vegetable broth, and I suppose you could use that, however, being the meat-lover that I am (TWSS for Sarah), I like to use chicken broth.  You can play around with it and see which one you prefer, but DO NOT leave the vanilla bean out! DO NOT! It is such an important part of this dish.



Butternut Squash Risotto

4 cups chicken broth

1 vanilla bean

3 cups butternut squash cut into 1 inch squares (one butternut squash)

3 tablespoons butter (Giada’s recipe calls for unsalted, however, I prefer the taste of salted)

1 small yellow onion, finely chopped (about a cup)

1 1/2 cups Arborio rice (or a medium-grain white rice)

1/2 cup dry white wine

1 cup grated parmesan cheese (1/2 to go into the risotto and 1/2 to go on top)

1/2 teaspoon salt

2 tablespoons finely chopped chives

In a medium sauce pan, heat the broth over medium heat. Cut the vanilla bean in half, lengthwise, and run the tip of the knife along the inside of the shell to get all of the little beans out. Throw the beans and the shell into the pot of broth.  When the broth starts to simmer, add the butternut squash and cook until tender, about 5 – 10 minutes.  Remove the butternut squash with a slotted spoon, and set aside for now. Turn the heat to the lowest setting to keep it warm.

In another medium saucepan, melt 2 tablespoons of the butter over medium heat. Sauté the onion just until soft, but not browned.  Add the rice and coat with the butter. Add wine and simmer until the wine has evaporated (about 2 or 3 minutes).  Add 1/2 a cup of the broth to the risotto, wait until it is completely absorbed, stirring in the meantime, and add another 1/2 a cup of the broth.  Repeat that process until all of the broth is gone, making sure to continuously stir the risotto.  Discard the vanilla bean pod.  The mixture should look nice and creamy when done. The risotto will be tender, but not mushy.

Take the mixture off of the heat. Add the butternut squash, the other tablespoon of butter, salt, and 1/2 cup of parmesan cheese.  Transfer to a serving dish and top with the other 1/2 cup of grated parmesan cheese and the chives.

Now sit back and enjoy your tasty treat!

While I was cooking this, I got a few snapshots of Milo picking on the Shibas.  Poor Shibas.

"Move over and let me dump all of your water all over the floor for no reason whatsoever!"

“Move over and let me dump all of your water all over the floor for no reason whatsoever!”


Enjoy your Tuesday evening!


4 thoughts on “Butternut Squash Risotto

  1. Make something I like! Like some kind of broccoli rice cheese casserole. Or any other good recipes that I can make and freeze for when this child decides to come on out!

  2. Pingback: Adobo Chicken | The General Specific

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