How to Make Butternut Squash Risotto

Do you still have that butternut squash sitting in your pantry that you bought a couple of months ago? Well, here is a perfect recipe to get that squash out and use it! Here is How to Make Butternut Squash Risotto!

A while ago, my brother made risotto, and it was amazing! Ever since, I wanted to make it, but never got the chance till semi-recently. I’ve been working on this recipe for a long while, and now here it is! A good recipe for a rainy fall day. 

But, when someone says “risotto”, what do you first think about? How your arm might ache after all that stirring? Or that it’s way too time-consuming and it’s not worth making? Well, I can’t help much with either of those two. But risotto is worth making, even if it takes a bit of an effort. 

My solution for the long process of making risotto is to grab a chair and put on a good movie or show. I’ve been rewatching Doctor Quinn Medicine Woman and enjoying it to the fullest! But if watching something isn’t your thing, grab a book or listen to a podcast. Here is one of my favorite podcasts about Doctor Quinn I love to listen to!

Now onto the recipe!

Ingredients: 

• 1 small onion
• 4-5 cloves of garlic
• 2 cup arborio rice
• 6-8 cups chicken broth
• 2 tsp salt
• 1 tsp pepper
• 2 tsp onion
• 2 tsp garlic
• 2 tsp Trader Joe’s 21 seasonings (optional)
• 2-3 cups butternut squash, cooked and cubed
• 1 cup of fresh parmesan cheese

Instructions

In a large pot (see note), drizzle some oil, and add the onions and garlic. Cook on medium high till soft. Add the rice and coat with the oil, and let toast for 1-2 minutes. 

Start by adding 1 cup of broth. Stir and once most of it is dried up, add another ½ cup. Do this until the broth is gone. If you need a break from stirring, do it a bit after you add more broth. That way, it’s less likely to stick to the bottom. 

Make sure the rice is cooked by taking a small spoonful. If it’s still kind of hard or chewy, add another ½-1 cup of broth. 

Take off the heat and add the squash, stir and then add the cheese. 

Notes:

• The 21 seasoning is optional. The recipe is delicious without it, so don’t worry if you don’t have it. It just gives it an extra boost!

• For the pot, I like to use a large dutch oven (I think a 7 or 8 quart). You will need enough space for the rice to expand and for stirring without overflowing. 

• Here is my recipe for roasting butternut squash! It’s super easy and is delicious

• If you wanted to double (or however many) 3:1  of broth to rice is the magical ratio

• To give the recipe more protein, add your favorite kind of meat. I love to add chicken or ground beef!