Meet the Sullivans: Butternut Squash Risotto

January 2, 2011

Butternut Squash Risotto

Hey there, Happy New Year! 

After our little date night in Union Square a few weeks back I have been dying to re-create the glorious risotto I had at Scala's. I found this recipe in the Cooking Light special edition "91 Easy Comfort Food Recipes". 

I love Cooking Light's recipes. They usually have easy ingredients and beautiful pictures, which always make recipes more interesting! Doesn't their picture look amazing? I saw the recipe below for the risotto earlier in December, but it calls for a Dutch oven, which I didn't have yet...


Keith and I went to the Gilroy outlets with our friends Matt and Amanda in December and Keith bought me this stunning giant (6.75 quarts) Le Creuset as a Christmas gift, but I couldn't open it until Christmas morning. Isn't she pretty?

Okay, enough about my love story with my Dutch oven, moving on...

Here is the list of ingredients you'll need:
  • 2  cups  water, divided
  • 2  (14 1/4-ounce) cans low-salt beef broth
  • 2  teaspoons  olive oil
  • 1/2  cup  finely chopped yellow onion
  • 3  cups  (3/4-inch) cubed peeled butternut squash (about 1 pound)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/2  cups  Arborio rice or other short-grain rice
  • 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
  • 3  tablespoons  unsalted butter
  • 2  tablespoons  finely chopped fresh parsley
Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.



Keith gave me some pretty fun little kitchen tools for Christmas. That neat measuring spoon (below) is one of them. I have a great set of stainless steel measuring spoons that were a wedding shower gift, but they are pretty heavy to use all the time. This measuring spoon is all the spoons you need in one! You just move the little "thingy" back and forth to create the size you need. Can you tell I'm impressed with this "advanced" technology?

Back to the recipe: Add two tablespoons olive oil to your Dutch oven over medium heat. Be careful to not turn the heat up too high because once the Dutch oven gets hot it pretty much keeps its temperature.


While the oil heats you can scramble around your kitchen to measure and prep the next few items:
You'll notice that the ingredients call for 3 cups butternut squash, but I only used 2 1/2 cups. This is what I had and honestly, it worked out fine and was plenty.

See that cute little green prep cup I have the onion in? Keith gave me this set of prep cups with the Dutch oven. Isn't he thoughtful? I just love them!


While I'm on the subject of kitchen related Christmas gifts I'll take the opportunity to show you the mixing bowls my sister Kathee gave me that just so happen to match the prep cups:

These things are so awesome. They are light, they have a pour spout, they nest together to save space and they even have a little rubber thing that keeps them from slippin' and sliddin' all over my counter!

Okay, Now that your oil has been sufficiently heated you can add the 1/2 cup yellow onions. Cook 8 minutes or so or until golden, stirring frequently so they don't burn.

 They should look similar to this when they're done:

Now you'll add the squash, salt, pepper and water (half of which you already have measured out!). cook 10 minutes or until squash is tender and water has almost evaporated.

Add the rice and stir until combined. Stir in 1/2 cup broth mixture and cook until the liquid is nearly absorbed, stirring constantly so nothing sticks.

Now you can take the other pot (you didn't forget about it and let it boil, did you?) and pour it into a giant measuring cup. I think this makes the whole rest of the recipe real easy on you.

Keep cooking the rice and adding 1/2 cups broth mixture at a time letting the broth evaporate before adding more. You'll cook in this order for about 30 minutes.

Mmmm, almost done!

Keep stirring and pouring, you're almost there...


And, you're done!

Now you can mix in the 3 tablespoons butter and 2 tablespoons parsley and serve it up!

It was so delicious. I served it with chicken breast and green beans. I will definitely make this again. Enjoy!

2 comments:

Kendall Jones said...

Yum - sounds good! Don't you love Kitchen loot!? I have those nesting bowls too, from WS and I love them! I'm running out of room in my kitchen, so I've gotta quit buying so many tools!

Colleen Sullivan said...

Kitchen stuff is just so hard to resist! I actually have had to start storing some bigger stuff, like serving platters and bowls in the closet in our spare bedroom to make room in the kitchen for necessities!