Martha Stewart Butternut Squash Risotto Recipe
Are you looking for a cozy meal tonight? This Martha Stewart Butternut Squash Risotto Recipe is the perfect choice.
Equipment
- Large pot
- Chef's knife.
- Baking Sheet
- Large skillet
- Wooden Spoon
- Ladle
Ingredients
- 3 cups BUTTERNUT SQUASH cubes
- 2 cups ARBORIO RICE
- 6 cups CHICKEN STOCK
- 2 tbsp UNSALTED BUTTER
- 1/2 cup PARMESAN CHEESE
- 1/2 cup WHITE WINE
- 2 tbsp OLIVE OIL
- 2 small SHALLOTS
- 1 tbsp FRESH SAGE
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Preheat your oven to 400 degrees Fahrenheit now. Peel and cube the butternut squash into small pieces. Toss them with oil on a baking sheet.
- Roast the squash for twenty-five minutes until soft. Set them aside once they are golden brown. Warm your chicken stock in a separate pot.
- Melt butter in your large skillet over medium heat. Add the chopped shallots and cook until soft. Do not let the shallots turn brown or burnt.
- Add the Arborio rice to the hot skillet now. Stir the rice for two minutes to toast it. This adds a nutty flavor to the grains.
- Pour in the white wine and stir well. Wait for the rice to soak up all wine. The pan should look almost dry before next step.
- Add one ladle of warm stock to the rice. Stir constantly until the liquid is fully absorbed. This stirring releases the starch for creaminess.
- Continue adding stock one ladle at a time. Keep stirring and waiting between each addition. This process takes about twenty minutes total.
- Stir in the roasted squash and parmesan cheese. Add the fresh sage and more butter if desired. Season with salt and black pepper to taste.
Notes
- Use warm broth so the rice stays hot.
- Stir the rice often to get a creamy texture.
- Do not wash the rice before you cook it.
- Add the liquid slowly for the best results.
- Use a wide pan for even cooking of rice.
- Taste the rice often to check the firmness.
- Use real parmesan cheese for the best flavor.
- Pick a heavy squash for the freshest taste.