Butternut Squash Risotto

Butternut Squash Risotto
4 from 1 ratings
As the winter weather continues, so do cravings for warm hearty recipes and delicious comfort food.Kenwood has developed a cozy butternut squash risotto, perfect for those night of curling up on the couch with a warm blanket. Given its delicious taste, nobody will believe how easy it is to make! Chock-full of healthy vegetables and fresh ingredients including carrots, squash, sage, and rosemary, this meal is an instant favorite for the entire family.
Butternut Squash Risotto
  • 1 medium white onion
  • 1 large carrot
  • 1 medium butternut squash
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground cinnamon
  • sea salt
  • freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 onion
  • 2 cup arborio rice
  • ½ cup dry white wine
  • 2 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 6 cup vegetable or chicken stock
  • ½ cup grated parmigiano-reggiano cheese
  • 7 tablespoon unsalted butter
  • sea salt and freshly ground black pepper
  1. Peel the onion and carrot. Cut both into small cubes. Wash the butternut squash, remove the skin with a knife or vegetable peeler (place the squash in microwave for 2 to 3 minutes to soften the skin, making it easier to peel), scrape out the seeds and pulp and cut into 1-inch cubes.
  2. Add the olive oil to a large pot and heat on medium for 1 to 2 minutes. Add in the onions and carrots and cook over medium-high heat until the onions are translucent. Add the squash and enough water to cover the squash (1 to 1 ½ cups water). Cook the vegetables over medium-high heat until the squash and carrots are soft, about 20 minutes.
  3. Pour the mixture into a heat-resistant blender, such as the Kenwood Blend-X Pro, add in the sugar, nutmeg, clove, cinnamon, and some salt and pepper. Pulse for until the purée is completely blended, 1 minute.
  4. Dice the onions. Heat the oil in a saucepan and caramelize the onions over medium high heat for 12 to 15 minutes.
  5. Add the rice, herbs and white wine, stirring often to slightly toast the rice.
  6. Increase temperature and add in almost all of the stock and 2 cups of the butternut squash purée, reserve about ½ to 1 cup of stock if you need to add to the risotto a little later.
  7. Stir the mixture often; once the stock reaches a boil, lower the heat and simmer over medium heat for 25 minutes. Continuing to stir often until the rice reaches a creamy consistency.
  8. When the rice is cooked thoroughly, add the cheese, butter salt and pepper, turn off the heat so the risotto doesn’t get mushy.