CREAMY BUTTERNUT SQUASH RISOTTO
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
- In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
- Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
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Shelita Setzer
[email protected]This risotto is perfect for a fall dinner party.
Víctor Caballero
[email protected]I would recommend this risotto to anyone who loves butternut squash.
kithlove Tantong
[email protected]This risotto is a great way to use up leftover butternut squash.
Ghulam Subhani
[email protected]I'm not a big fan of butternut squash, but I actually really enjoyed this risotto.
Elias Baumgartner
[email protected]Overall, I thought this risotto was good, but it wasn't my favorite.
janam jee
[email protected]I would definitely make this risotto again, but I would make a few changes to the recipe.
Ahmar Rajput
[email protected]This risotto was a bit too expensive to make on a regular basis, but it was worth it for a special occasion.
Mairaaj Mairaaj
[email protected]I had some trouble getting the risotto to the right consistency, but it eventually turned out well.
Ross seddon
[email protected]The risotto was a bit too al dente for my taste, but the flavor was good.
ronii creations
[email protected]I accidentally added too much salt to this risotto, but it was still edible.
Hilltown Convention
[email protected]I found this risotto to be a bit bland. I think it needed more seasoning.
Broder josh
[email protected]This risotto was a bit too rich for my taste, but it was still very good.
Mickel Dhu
[email protected]I made this risotto for a special occasion and it was a huge success. It's definitely a keeper!
Sk Faiyaj
[email protected]This risotto is so creamy and flavorful. I highly recommend it!
unstoppable 17
[email protected]I love the combination of butternut squash and sage in this risotto. It's a great fall dish.
odd Falcon
[email protected]This was my first time making risotto and it turned out perfectly! The instructions were easy to follow and the results were delicious.
Bhagwati Pokhrel
[email protected]I've made this risotto several times now and it's always a winner. It's a great way to use up leftover butternut squash.
AT Nation
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone raved about the flavor and texture.
qazi zeeshan
[email protected]This risotto was a hit with my family! The butternut squash added a rich and creamy flavor, and the crispy sage leaves were the perfect finishing touch.
Muqaddas Asgher
[email protected]This creamy butternut squash risotto was an absolute delight! The flavors were perfectly balanced, and the texture was creamy and decadent. I especially loved the addition of the crispy sage leaves, which added a nice touch of texture and flavor.