Butternut Squash Risotto is easy to prepare. I like to roast up the squash in small cubes and half I mash up when I add it to the risotto so it’s creamy butternut in every spoonful. I usually don’t use heavy cream when I make a risotto because I don’t need the cream taste. Unless it’s a truffle risotto I usually pass on cream.  I think this risotto is usually creamy enough. Feel free to substitute a cup of cream for a cup of stock if you care to. The risotto comes out creamy and flavorful with sweet chunks of butternut squash. The Butternut Squash Risotto holds up better than regular risotto for re-heating.

Ingredients for about 6 servings

1 small butternut squash (mine weighed 1 lb. 10 oz before removing skin and seeds)

1/2 large sweet onion – chopped close to fine

1 cup arborio rice

2 Tablespoons sweet butter

4 Tablespoons extra virgin olive oil

1 cup dry white wine

2 garlic cloves – ground to paste

5 cups hot vegetable stock

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

big pinch saffron

1/4 teaspoon white pepper

1/2 teaspoon black pepper

1 cup parmesan cheese – shredded

1/4 fresh nutmeg – grated (mine was a smaller nutmeg)

1 Tablespoon fresh marjoram – chopped fine

2 Tablespoons fresh sage – chopped fine

fresh ground sea salt – to taste

fresh ground black pepper – to taste

Directions

Set oven to 350 degrees

Peel butternut squash and chop into small cubes….(around frozen peas and carrot size) put in a medium size bowl and mix with 2 tablespoons olive oil to coat squash. Put squash on a baking sheet(s) in a single layer on top rack. Roast till tender about 25 minutes. When squash is done mash 1/2 with a potato masher. Set to the side till your ready to add it to the risotto.

In your sauce pot on medium high heat add the butter and remaining olive oil. when the butter is melted add the onions and rice and fry it for about 5 minutes. Then add the garlic and stir it around a little till you smell it. Now add the wine and keep stirring till it absorbs. Add a cup of stock and stir till it absorbs. Repeat 3 times till you only have one cup left. Now all the remaining ingredients and and squash except for the fresh herbs. Add the last cup of stock and the fresh herbs last. Stir it a few times and taste it. Adjust with fresh ground sea salt and black pepper to your liking.

Enjoy!