I have always wanted to make a risotto but haven't for two reasons. 1) Gordon Ramsey scares me and he always yells at people for messing up the risotto. 2) They always have mushrooms and I hate mushrooms. So I got over my embarrassing fear of Gordon Ramsey...kind of, and found a risotto without mushrooms. I first tried this recipe at our gourmet night with Stephanie and Michael. It was so good I couldn't stop eating it and knew I would have to try it for myself. Risotto is a really creamy rice dish, but doesn't have any cream in it. The creamy texture is made by slowly adding liquid which draws out the starch of the rice. This recipe is really easy, but requires attention. It's not a set it and forget it kind of recipe. I know fall is creeping in and the butternut squash makes this a great fall dish. Don't let the Gordon Ramsey in your head call you a bleeping idiot and give this recipe a try!
Butternut Squash Risotto
INGREDIENTS
6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt
METHOD
1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.
Serves 4 to 6.
