I haven’t posted a recipe in awhile and lets be honest, the reason why is because I haven’t been doing much cooking. With Phil working so much I make Philip his dinner and make a quick salad or soup for myself. Being very pregnant also might have something to do with my laziness in the kitchen :/.
The fall harvest brings such great meal inspiration and lately I can’t get enough of butternut squash. It might also be because its something my toddler will actually eat. I found and adapted this butternut squash risotto recipe from skinnytaste.com and it was sooo good.
My local grocery store has butternut squash that is already cut up which saves me a lot of prep time. For another time saver I recommend that you steam and puree your butternut squash in advance and keep it in your fridge.
Here’s what you’ll need:
- 3 Cups fat free low-sodium chicken broth
- 1 Cup butternut squash puree
- 1 tbs Olive oil
- 4 Cloves garlic, chopped
- 1/4 Cup shallots, chopped
- 1 Cup arborio rice
- 1/4 Cup light cream
- 1/4 Cup freshly grated parmesean cheese
- Salt and fresh cracked pepper, to taste
- 2 Cups fresh baby arugula
In a large saucepan, heat broth and butternut squash puree over medium-high heat. Bring to a boil and reduce heat. Simmer and maintain over low heat. Add salt to taste.
In a large heavy saucepan over medium heat, heat oil. Add garlic, shallots and rice and stir until the rice is well coated with oil, for about 3 minutes.
Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Do this for about half of the butternut squash/broth mixture and then pour in the remaining liquid into the rice mixture, stirring frequently. Once liquid simmers down by about half add in the light cream and continue to stir.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Stir in the parmesean cheese and season with fresh pepper to taste. Remove from heat and top with the baby arugula. Serve immediately.
I usually serve the butternut squash risotto with the best chicken tenderloins that are baked with fresh herbs and panko break crumbs. Stay tuned for this recipe next week!
I hope you and your family enjoys this butternut squash risotto recipe as much as mine did!