I leaned how to cook risotto from my friend's Italian mother when I visited her while traveling through Europe. To me, risotto is a super versatile dish that goes well with most veggies, and you can taste the love that goes into it with every bite!
This butternut squash risotto has a fairly simple ingredient list: olive oil, arborio rice, shallots, white wine, butternut squash, some type of broth (I used chicken here), chives, and butter.
Roast the squash in cubes in the oven until they're cooked through and soft. I personally like them a little charred on the outside, but do whatever tastes best to you. ? Also, you'll want to warm your broth in a separate pot and keep it warm throughout this process.
In another pot (I use my Dutch oven), heat some olive oil. Then, cook the shallot and throw the rice in with it. Toast the rice until it's sort of translucent, then add the wine and cook until that's cooked out. Add the broth about a cup at a time, stirring constantly and making sure it cooks out each time before you add the next one. When there are about two cups left, mix in the squash and then finish adding the broth. At the very end stir in chives, butter, and Parmesan if you'd like!
Some of my favorite risotto variations are this butternut squash, a medley of mushrooms, asparagus, and tomato basil ?
#squash #risotto #italian #lotsoflove