Risotto with Butternut Squash
Risotto takes about 40 minutes to make but is worth the time and effort. As you stir, stir, stir this dish, the rice gently releases its starches giving you a creamy and satisfying offering for any meal.
- 3-Tablespoons of unsalted butter
- 2-Tablespoons of olive oil
- ½ cup shallots, finely chopped
- 2-cups butternut squash (peeled and chopped into small dice)
- Leaves from 2 sprigs of thyme
- 1-cup Arborio rice
- 4-cups chicken or vegetable stock
- Coarse salt
- Freshly ground black pepper
- Preheat the 11.5" Sauté Skillet over medium heat. Add the butter and olive oil. Allow it to heat for 1-2 minutes.
- Add the chopped shallots and cook them for 2 minutes.
- Add the 2 cups of butternut squash and thyme leaves.
- Season with coarse salt and pepper. Stir and continue cooking for 10 minutes.
- Add 1 cup of Arborio rice to the pan. Stir the rice to toast it in the pan for 2 minutes. Stir, stir, then stir some more. This will prevent burning.
- Add 1 cup of stock to the pan. Stir gently until the stock is absorbed.
- Add another cup of stock and stir until it has been absorbed. Taste the broth and season the dish with salt.
- Repeat the addition of stock but reduce the amount to ½ cup with each addition. Be sure the stock has been absorbed before adding more. Taste and season frequently. You’ll need to layer in the salt a little at a time.
- Continue to add stock, stir, taste, and season the risotto until you’ve used all the stock or the rice will absorb no more liquid.
- Remove the pan from the heat and transfer to a serving dish.
*Tip: Sprinkle with cooked crumbled bacon just before serving. Chicken is another flavorful match with this dish.
Hint: The risotto is ready for more stock to be added when you can draw a spoon across the bottom of the pan and a clear path remains.
- Brittany Pitschman