Provider Farm

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Risotto with Butternut Squash

  • 3/4 cup of white wine
  • 5 1/4 cup of vegetable of chicken broth
  • 3 tablespoons of extra-virgin olive oil
  • 2 shallots or one medium sized onion
  • finely diced 2 garlic cloves
  • minced 1 teaspoon dried sage or thyme
  • 1 and 1/2 cups Arborio rice
  • 1 teaspoon salt
  • 1 small to medium butternut squash, peeled and sliced (about 4 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter

1) Heat water and broth to a simmer in a medium saucepan
2) Heat the oil in a large nonstick skillet over medium heat. Add the shallots, garlic, and sage, and saute until the shallots soften and appear translucent, about 3 minutes. Add the rice and salt and toss to coat with the oil. Saute for 3 to 5 minutes, until the rice appears toasted. Stir in the squash.
3) Add 1/2 cup of the simmering wine/broth mixture to the rice. Stir until the liquid if mostly absorbed. Continue adding more liquid, 1/2 cup at a time, cooking and stirring until the liquid is absorbed and the rice is tender and creamy. The total cooking time will be 18 to 35 minutes. You may not need all of the broth; take the rice before adding the final cup.
4) Vigorously stir in the Parmesan cheese and butter. Season with pepper and additional salt, if needed. Serve hot.

Serves 4
Recipes from the Root Cellar by Andrea Chesman