You know what the best thing about making risotto is? For one, you have a super rich and delicious dinner, but two, it only requires about 1/2 cup of wine. Which means you have the whole rest of the bottle to drink while you stir! It makes the 40 minutes of stirring go by muchhhh quicker, I promise.
Risotto is one of my favorite dishes, but I rarely make it because it is usually one of my “special occasion” dishes. However, I was on a butternut squash binge and couldn’t resist making a Fall risotto!
Shortly after I made the Butternut Squash Polenta Bake, I made this Butternut Squash Risotto. I was a bit squashed-out after, but I think I’m ready to make some more now!
This is a pretty basic risotto recipe, but I folded in some butternut squash cubes with cinnamon. I thought about using pureed butternut squash, but I think it was best to go with the cubes.
With risotto, you need to pay attention! I tend to struggle with this. I like to multi-task and get a bunch of things done at once. This has resulted in a few (okay, plenty) of burnt/ extra charred food and a few other kitchen mishaps.
If you’re anything like me, you need to get everything else done before you start the risotto. So do your hair, do your makeup, get changed, finish side dishes/appetizers and complete anything else you might want to squeeze in when the risotto is cooking…. including the butternut squash!
Risotto takes some patience– you want to get the right texture so you add the liquid slowly. If you get bored or antsy, don’t forget that you have the rest of that bottle of white wine waiting for you!
At the end, add some Parmigiano Reggiano, which has graced many of my meals lately. In my last post, I dove into the differences between Parmigiano Reggiano and Parmesan.
You won’t regret making this risotto! It is super comforting and delicious for a chilly Fall evening. Enjoy!
Disclosure: I received complimentary Parmigiano Reggiano to include in this recipe, however, all opinions are my own.
- 1 small Butternut Squash
- ¼ cup Almond Milk
- 2 tsp Cinnamon
- 1 tbsp Coconut Oil
- ½ Onion, chopped
- 1.5 cups Arborio Rice
- ½ cup Dry White Wine
- 6 cups Vegetable Broth (apprx)
- ¾ cup Parmigiano Reggiano grated
- ¼ cup chopped Parsley
- Peel and de-seed the squash, cut the squash into ¾ inch cubes. Place cubes in a shallow pan and stir fry on medium heat for about 5 minutes.
- Add almond milk and cinnamon, stir, and cover for 12-15 minutes. Once squash is cooked through (you should be able to poke a fork through easily), remove from stove top and set aside.
- In a large shallow pan, heat coconut oil and add chopped onions. Cook for 2-3 minutes.
- Add Arborio rice, stir in pan until slightly brown and toasted.
- Add dry white wine and stir until the liquid is mostly absorbed.
- Add ½ cup of vegetable broth, stir until liquid is mostly absorbed. Continue to add vegetable broth, ½ cup at a time, until you reach 6 cups total, or until desired texture.
- When rice is at desired texture, add Parmigiano Reggiano.
- Fold in butternut squash.
- Serve hot and top with additional Parmigiano Reggiano and chopped parsley.