Butternut Squash Risotto

I cannot lie. I love butternut squash.

I think that it is my new fall favorite! I have gotten a butternut squash every week since the end of September and I love coming up with new ways to enjoy it.

Like ravioli…

or honey roasted…

or on flat bread.

Le sigh. Love affair ON!

I continued to celebrate my love of butternut squash with Butternut Squash Risotto from Everyday Food. I was running low on ingredients so this is an “eating for one” type of deal.

You need 1/3 cup of arborio rice, 1/4 of a shallot, 1 clove of garlic and 1 cup of vegetable broth. For the broth I boil water and pour into a liquid measuring cup and combine with the broth.

In a pot saute the shallot in EVO with salt and pepper for a few mins until tender, add the minced garlic for a min. until fragrant. Then add the rice and stir consistently for a few mins.

Add 1/4 cup of white wine until absorbed. Add the broth and butternut squash. For the squash I peeled the top of a small butternut squash. Then I roughly chopped it.

Put a lid on that pot and stick it in the oven, heated to 400 degrees for twenty mins.

After twenty mins take out of the oven, stir and top with Parmesan.


Yum. Creamy and butternut squashy. I love anything with both butternut squash and parm. It was also so easy and quick! Definitely a new fall staple for sure!