Thanksgiving Recipe Inspiration: Butternut Squash Risotto

I love risotto & it has to be one of my favorite speciality dishes to prepare! This particular recipe is the perfect autumn-inspired side dish or entrée to serve, as part of an elegant Thanksgiving feast!
I often like to use what I call “gourmet meal enhancers”, which are simply high quality, prepared products that enhance the overall flavour experience, which in this lovely recipe was Williams-Sonoma Organic Butternut Squash Puree {so amazing!}. I made my basic risotto recipe {see below} & towards the end of cooking, I folded in 1/2 cup of the Butternut Squash Puree with an extra grating of buttery & salty Parmigianno-Reggiano  – it was positively divine!
♥ Have A Beautiful Thanksgiving Weekend!

P.S. A perfectly rustic & homemade cherry or apple pie, is the best dessert to serve after indulging in this amazing risotto!

{Sour Cherry Pie From Black Forest Pastry Shop}

 Butternut Squash Risotto

Ingredients: 6 Cups Chicken Stock {Preferably Homemade} ♥ 3 Tbsps Unsalted Butter ♥ 1/2 Cup Chopped Shallots ♥ 1 1/2 Cups Arborio Rice ♥ 1/2 Cup Dry White Wine ♥ 1 Tsp Salt ♥ 1/2 Tsp Freshly Ground Black Pepper ♥ 2/3 Cup Freshly Grated Parmiggiano-Reggiano {Plus Extra for Serving} ♥ 1/2 Cup Butternut Squash Puree
Directions:  In a small saucepan, heat the chicken stock and bring to a simmer.
In a heavy-bottomed pot/Dutch oven {I always use my Le Creuset French Oven, when making risotto!} , melt the butter and sauté the shallots over medium-low heat for 5-7 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock to the rice plus the salt, and pepper.
Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total.
When done, the risotto should be thick and creamy and not at all dry {very important!}. Fold in the Butternut Squash Puree, turn off the heat & stir in the amazing Parmiggiano-Reggiano cheese. Serve hot in bowls with extra cheese {a must!}.
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2 Responses to Thanksgiving Recipe Inspiration: Butternut Squash Risotto

  1. made2style says:

    OMG! I made a roasted butternut squash risotto the other day that I was gonna blog about! How funny!! Only thing is I never took the after shot because I inhaled it when it was done haha…that looks great, I must try!

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