Pioneer Woman's Butternut Squash Risotto

Watching Pioneer Woman last week lead me to this recipe for Butternut Squash Risotto. Butternut squash is my favorite winter vegetable, so I couldn't wait to try this recipe. And life, well life in my kitchen, came together perfectly this week.

Pioneer Woman adds a little heavy cream to her risotto at the end and serves Parmesan cheese sprinkled over the top. Remember the white cream sauce? Heavy cream and Parmesan cheese, plus a few spices....

Butternut Squash Risotto

- 1/2 Butternut Squash, Peeled/Seeded/Diced (Trader Joe's has pre-cut butternut squash)
- Olive Oil/butter
- 1/2 tsp salt
- Black pepper to taste
- 1/4 tsp Chili powder
- 1/2 onion, diced
- 1 C Arborio rice (or Jasmine rice works well, it's cheaper)
- 4 C Chicken broth (I only ended up using 3 C)
- 1/8 tsp ground Turmeric
- 1/4-1/2 C heavy cream (or white cream sauce, modified version at the end)
- Parmesan cheese
- Parsley, minced

1) Heat olive oil in large skillet over M-H heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to plate and set aside.

2) Heat broth in saucepan over L heat.

3) Add 1 Tbs butter to same skillet over M-L heat. Add onions and cook for 2-3 minutes, or until translucent. Add rice and stir, cooking for 1 minute.

4) Reduce heat to L. In 1 cup increments, begin adding broth to the skillet, gently stirring to combine and as broth is absorbed. As soon as the liquid is absorbed, add another cup of broth. Continue this process, stirring gently as broth is absorbed and rice becomes tender.

5) Taste rice after 3 C broth have been absorbed. Rice should be tender, with a little "bite" left to it- in the words of PW. Continue adding broth until this consistency reached (or no more liquid will absorb).

6) Add squash and turmeric to rice and stir in gently. Add the white cream sauce and stir until just combined. Add salt and pepper as needed. Sprinkle parsley over top and serve!

Pioneer Woman's original recipe can be found here!

 

 

This may be my favorite recipe I've made so far this year- it's creamy, smoky, with tender rice and soft pieces of butternut squash- heavenly! The perfect midnight meal for nights at work- or for sitting on the couch watching Bones when I get called off work :)

 

 

Adapted Heavy Cream Sauce- use 1/4 C of heavy cream and milk and a little less Parmesan cheese. Sprinkle with salt, pepper, and Italian seasoning.