Butternut Squash Risotto

by Trevor Nawalkowski, a.k.a. tj the food dude

1/4 cup olive oil or clarified butter
2 cups Butternut Squash, diced 1/4 to 1/2 inch
1/2 cup onion, diced fine
1/4 cup sugar, white or golden
2 cups Arborio rice
1/4 cup dry white wine
4 cups chicken or vegetable stock
2-4 Tbs balsamic vinegar
1/2 – 1 cup freshly grated parmesan cheese
Sea salt and freshly ground black pepper
  • Heat chicken/vegetable stock in a sauce pan until simmering. Hold at that temperature
  • Sauté Butternut Squash in oil or clarified butter in a large, heavy bottomed sauté pan on medium high heat until it begins to carmelize
  • Add the onions, lightly season with sea salt and continue to sauté until beginning to brown
  • Add sugar and continue to sauté until dissolved and beginning to get syrupy
  • Add Arborio rice and stir to coat with oil/butter and sugar (add more oil/butter if too dry)
  • Add chicken stock 1/2 cup at a time to the rice, stirring continually, only adding more when the last is almost absorbed by the rice
  • When the rice is almost cooked to the tenderness desired (al dente or slightly more firm) add 1/2 cup dry white wine and continue stirring till mostly absorbed
  • Add balsamic vinegar and continue to stir
  • When liquid is mostly absorbed (or when it is at a consistency you like) slowly add the freshly grated parmesan cheese
  • Adjust seasonings with sea salt, pepper and more sugar if a sweeter taste is desired
  • Serves 4-6

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  1. Pingback: Tis’ the season for Butternut Squash - tj the food dude

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