Butternut Squash Risotto
We love risotto, it’s one of those meals that make you feel like you’re eating out in a fancy restaurant, or that you know you’re way around the kitchen. Truth is, it’s really not complicated at all, it just requires patience. Some of my favorite risotto recipes are Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto and this grain-free Carrot “Rice” Leek and Bacon Risotto.
Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little at a time. But in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week. It’s also really filling, one serving will fill easily you up. You can also serve it with a salad on the side, or as a side dish with fish, pork or chicken. As a side dish, reduce the serving size 1/2 cup per person. I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand. Then grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.
How To Make Butternut Squash Risotto
More Butternut Squash Recipes
Roasted Seasoned Winter Squash Medley Maple Roasted Butternut Squash Roasted Butternut Squash Noodles Roasted Butternut and Brussels Slow Cooker Butternut Squash Soup
