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Recipe: Butternut Squash Risotto Print E-mail
The Reluctant Veggie   
Wednesday, 30 September 2009
Recipe: Butternut Squash RisottoLooking for a dairy-free risotto? Whether you are a vegan or a lactard like myself, it’s a fab alternative to the cheese laden risotto’s out there. Even you cheese loving fools out there would enjoy it.

The hubster, who used to live and die by cheese, even likes this one. If you don’t believe, see for yourself. This was our convo about dinner last night:

Hubster: What’s for dinner?
Me: Butternut squash risotto.
Hubster: Damn. You are becoming quite the gourmet chef. For real... I can’t believe I get to eat stuff like this for dinner every night.

I love my hubby. And I highly recommend this recipe for good eats in your belly. Comments from husband and other family members are an added bonus.

Butternut Squash Risotto

  • 1 small butternut squash, diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped red bell pepper
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 4 1/2 cups vegetable stock
  • Salt and freshly ground black pepper

Steam the squash over boiling water until tender, about 15 to 18 minutes. Measure out 2 cups of the squash and set aside; reserve any remaining squash for another use.

Heat the oil in a large saucepan over medium heat. Add the bell pepper and garlic, cover and cook, stirring a few times, until softened, about 5 minutes. Add the rice and stir to coat with oil. Add the squash and wine and stir gently until the liquid is absorbed.

Add 1/2 cup of the stock and cook, stirring, until it is absorbed. Continue to add the stock 1/2 cup at a time, stirring each time until the liquid is absorbed before the next addition, until the risotto is creamy and the rice is just al dente. It should take about 25 minutes total.

Season with salt and pepper to taste and serve hot.

Notes: this makes enough to serve about 4-5 people happily as a main course. it’s very filling, so you don’t need a ton to feel satisfied.

Also, when adding the liquid, I always start to mash the squash. otherwise, it’s too chunky.

‘The Reluctant Veggie’ (aka Emily) became a vegetarian after her husband decided that he wanted to be one. It was either making two lovely dinners a night, to allow her to continue her merry meat-eating habits, or join him... reluctantly. In her blog she shares her stories, passions, and lots of delicious recipe ideas.
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