Butternut Squash Risotto
Hubby and I love butternut squash. I’ve never actually cooked with it until this year, but I’ve been having a lot of fun with it. I saw this recipe come up in my Google Reader and added a star to the post so that I would try it sometime soon.
I doubled the recipe because I wasn’t sure how much it would make (it would have been fine to not double it) but I forgot to put the Parmesan cheese in. I did sprinkle some on top and it is very good with the cheese. I would recommend using freshly grated Parmesan cheese, but I’m lactose intolerant, so I used the dairy-free Parmesan-cheese-in-a-green-tube.
I used frozen cubed butternut squash. This was definitely the way to go. Cooking and cubing a squash is not fun (or so I’ve heard – I always buy frozen or pre-cut). By doubling the recipe, I used exactly 1 bag of frozen squash. The recipe below is not doubled. I’d say it makes about 6 servings. Hubby and I were eating this stuff for a couple days and we both loved it!
Butternut Squash Risotto – from Bean’s Bistro
2 Tbsp. Butter or Olive Oil
1 or 2 Cloves of Garlic, minced
2 Tbsp. Onion, finely chopped
1 C. Arborio (Risotto) Rice
1 C. White Wine
3+ C. Chicken Broth, warmed
1 C. Butternut Squash, cooked and cubed
2-3 Tbsp. Parmesan Cheese, grated
In a medium pot, heat the olive oil over medium heat. Add in the garlic and onion and saute until delicious smelling!
Stir in rice and coat with oil/ butter and let heat up, about 1 minute.
Pour in white wine and stir, continuing over medium heat. The wine should start to bubble and soak into the rice. If you do not want to use wine, you may just use the equivalent amount of chicken broth.
Add in 1/2 C. (or so) of chicken broth and stir. The broth should simmer and slowly soak into the rice. Stir every couple of minutes to make sure the rice is not burning and sticking on the bottom and to make sure there is enough liquid. Once most of the liquid is absorbed, add in another 1/2 C. and repeat the process.
With around 1 C. of broth remaining, stir in the squash. As the rice finishes cooking, the squash should cook further, getting softer and breaking into tiny pieces with the rice. You will get a lovely orange color and the rice will almost be coated with the squash.
Continue adding in the broth until the rice is thoroughly cooked through. If you need more broth to get a tender, al dente texture, add more in.
Just before serving, stir in Parmesan cheese until melted. (I sprinkled it on after serving it).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How cool! These look delicious!
This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!
I think I will have to make these for my parents next time they visit. They will LOVE them!
Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..
I have never had rhubarb before, but these look great!
They’re so pretty – I love family recipes!
I never know what to do with Rhubard, but these looks awesome!
divine. i want one. right now. pretty please?? 🙂
I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!
Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.
I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
Thanks!
alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.
Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.
i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….
i’d appreciate any advice!
natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.
My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.
my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy
sorry thats springtime rollypolly