I’ve been trying for the past several months to make really delicious risotto. Since I started this in the autumn, butternut squash was the perfect add-in.

The base recipe is from Simply Recipes but I found it kinda boring, so I’ve been modifying to get something with a stronger flavor, more to my tastes.

Yesterday, I succeeded.

Butternut Squash Risotto
generously serves two for dinner with leftovers for two the next day for lunch
4 cups chicken stock (I make my own stock, so sometimes it’s chicken, other times it’s vegetable)
4 tbsp unsalted butter
1 small onion, finely chopped
~1 tbsp extra virgin olive oil
4 cloves garlic, minced
2 cups butternut squashed, peeled and chopped
1 cup arborio rice
1 single serving bottle of white wine (I don’t drink wine, so I buy single serving bottles to use in cooking)
~1/2 cup Parmesan cheese / Asagio cheese
Sea salt

Heat the stock over medium/low heat. I use frozen stock, so I start it on medium until it’s all melted and then drop it to low heat.

Microwave the squash for a few minutes over medium heat until it’s slightly softened. I actually microwaved it to cooked today, and it turned out fine. But you want it at least a little soft, else you get crunchy squash in your risotto. Which is wrong.

Mince the garlic into olive oil and let it rest while you’re sauteing the rice.

Melt butter in large saucepan, add onion and squash, and saute over medium heat (~5 minutes). Add the garlic and olive oil.

Add rice to the onion and squash, and cook about two minutes. Pour in the wine, and cook, stirring, until wine is absorbed.

Add enough warm broth to cover the rice and squash. Cook, stirring, until broth has been absorbed. Continue to add broth, 1/2 cup or so at a time, cooking and stirring, until all the broth has been added and the rice is tender. The original recipe says about 15 to 20 minutes. I have no idea if this is correct, because I’m listening to the radio and not paying attention to the clock.

Add salt to taste–I add a fair amount of salt–maybe a teaspoon or so. Add cheese and mix until incorporated.

Serve with fresh bread and butter.

This recipe has more fat than the original, and I added the garlic, because I found the original recipe entirely too bland. Feel free to mess around and tell me what works for you, if you try this.