Jasper’s Butternut Squash Risotto
Jasper’s Butternut Squash Risotto
Jasper’s Butternut Squash Risotto
Ingredients for 4-6 Servings
Total Time
Method
- In a large, heavy saucepan, heat the olive oil over medium heat and add the chopped onion. Cook gently until the onion turns soft and translucent, but do not let it brown. Add the diced butternut squash and cook for several minutes, stirring often, until it begins to soften.
- Stir in the Arborio rice and cook for about two minutes, coating each grain well in the oil and vegetables until the rice becomes slightly translucent around the edges. If you’re using saffron, add it now with a spoonful of warm broth to release its color and aroma.
- Pour in the white wine and stir until it has mostly evaporated. Begin adding the hot broth one ladle at a time, stirring constantly and waiting until the liquid is nearly absorbed before adding the next. Continue this slow process for about 18 to 20 minutes, until the rice is tender yet still slightly firm in the center and the squash is fully cooked. Keep the risotto at a gentle simmer, adjusting the heat if needed.
- When the risotto has reached a creamy consistency, remove the pan from the heat. Stir in the butter and Parmigiano-Reggiano cheese until melted and smooth. Taste and season with salt and black pepper. The risotto should be rich and slightly loose, not stiff. Serve immediately with extra Parmigiano on top and, if desired.
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