It’s that time of year for cozy bowls of Fall goodness and I couldn’t be more ready.  We’ve already taken Leila to 3 pumpkin patches/apple orchards and it’s not even October.  This Butternut Squash Risotto pairs great with your bounty from the apple orchard like my Dutch Apple Pie. 

I love the way it has mashed squash mixed into the risotto and roasted squash on top- squash and squash and orange on orange and I stick a pumpkin in me because I am all Fall’d out.

You’ll need for four legit bowls:

For risotto

• 1.5 cups Arborio rice
• 7 cups veggie stock (may not use it all)
• ½ cup white wine (optional)
• 3 cups cubed butternut squash
• 3 tablespoons butter plus 1 extra tablespoon, divided
• ¾ large onion, minced
• 2 cloves garlic, minced
• 1 cup grated parmesan
• Salt/pep

For optional garnish

• 2 cups butternut squash
• 3 tablespoons olive oil
• ¼ cup chopped parsley
• ¼ cup grated parmesan

To Make:

1. Place squash cubes into a steamer basket in a saucepan.  Add water, cover and bring to boil over medium-high heat. All to steam until squash is tender about 10 minutes.  Alternatively, I just steamed the squash in my baby food maker.  Set squash in bowl, mash with fork and set aside.
2. Optional garnish: Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.  Place the 2 cups of squash on it, toss with olive oil, salt and pep and roast for 20-30 minutes until golden and cooked through. Set aside.
3. To make risotto: warm stock in a saucepan over medium-low heat. Place 3 tablsespoons butter in a large pot or dutch oven and warm over medium-high heat.  Add garlic and cook for 30 seconds.  Add onion and cook for 3 minutes until onions begin to soften.  Add rice and cook, stirring frequently, for five minutes.
4. Add wine to pan with onions (or stock if not using wine), stirring constantly until it’s evaporated.  Stir in the mashed squash and 1.5 cups of the veggie stock. Continue to cook and stir adding in a ladle full of stock every 5-7 minutes when rice is looking dry.  Continue this process until risotto is creamy and rice is cooked- about 25 minute’s total.
5. Remove risotto from heat. Add remaining one tablespoon of butter and the one cup of parmesan and stir.  Season with salt/pep.  Serve, garnished with the roasted squash, parsley and additional parmesan.

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