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A Family That Eats Together: Butternut Squash Risotto

butternut squash risottoMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

Finding Butternut Squash puree in the freezer section at the grocery store last week was like finding gold. I don’t know why I never knew about it but, boy am I happy I found it

In our house butternut squash might be one of the most adored veggies. We love it in ravioli, pasta, soups, and alone as a side dish. One of our favorite comfort foods is risotto and I am always looking for ways to make it as healthy as possible so when I found the butternut squash puree in the freezer section, I knew exactly what to do with it.

Servings: 6
Prep Time:
5 minutes
Cook Time:
30 minutes

INGREDIENTS

  • 1 small yellow onion, finely chopped
  • 2 cups Arborio rice
  • 5 cups chicken stock, warmed
  • 1 cup dry white wine
  • 1 frozen package of winter squash or butternut squash puree, defrosted
  • ½ cup pecorino-romano cheese
  • 3 tablespoons of freshly chopped basil
  • olive oil
  • salt
  • white pepper

DIRECTIONS

  1. Heat a large pot over medium heat, add 2 tablespoons of oil and the onion, sautéing it until lightly brown and translucent. Season with salt and pepper to your taste. Stir in the rice and coat it with the oil and onions for 2 minutes. Slowly pour in the wine and stir the rice so that it absorbs the wine. Pour in the stock 1 ladle at a time, pouring in just enough stock so that it is almost absorbed before adding the next ladle of stock. Continue to ladle in the stock until you have used all the stock and the risotto is creamy. Stir in the squash puree and cheese until it is well incorporated.
  2. Spoon the risotto into a bowl and sprinkle with basil.
  3. Serve immediately.