Butternut Squash Risotto
Hubby and I love butternut squash. I’ve never actually cooked with it until this year, but I’ve been having a lot of fun with it. I saw this recipe come up in my Google Reader and added a star to the post so that I would try it sometime soon.
I doubled the recipe because I wasn’t sure how much it would make (it would have been fine to not double it) but I forgot to put the Parmesan cheese in. I did sprinkle some on top and it is very good with the cheese. I would recommend using freshly grated Parmesan cheese, but I’m lactose intolerant, so I used the dairy-free Parmesan-cheese-in-a-green-tube.
I used frozen cubed butternut squash. This was definitely the way to go. Cooking and cubing a squash is not fun (or so I’ve heard – I always buy frozen or pre-cut). By doubling the recipe, I used exactly 1 bag of frozen squash. The recipe below is not doubled. I’d say it makes about 6 servings. Hubby and I were eating this stuff for a couple days and we both loved it!
Butternut Squash Risotto – from Bean’s Bistro
2 Tbsp. Butter or Olive Oil
1 or 2 Cloves of Garlic, minced
2 Tbsp. Onion, finely chopped
1 C. Arborio (Risotto) Rice
1 C. White Wine
3+ C. Chicken Broth, warmed
1 C. Butternut Squash, cooked and cubed
2-3 Tbsp. Parmesan Cheese, grated
In a medium pot, heat the olive oil over medium heat. Add in the garlic and onion and saute until delicious smelling!
Stir in rice and coat with oil/ butter and let heat up, about 1 minute.
Pour in white wine and stir, continuing over medium heat. The wine should start to bubble and soak into the rice. If you do not want to use wine, you may just use the equivalent amount of chicken broth.
Add in 1/2 C. (or so) of chicken broth and stir. The broth should simmer and slowly soak into the rice. Stir every couple of minutes to make sure the rice is not burning and sticking on the bottom and to make sure there is enough liquid. Once most of the liquid is absorbed, add in another 1/2 C. and repeat the process.
With around 1 C. of broth remaining, stir in the squash. As the rice finishes cooking, the squash should cook further, getting softer and breaking into tiny pieces with the rice. You will get a lovely orange color and the rice will almost be coated with the squash.
Continue adding in the broth until the rice is thoroughly cooked through. If you need more broth to get a tender, al dente texture, add more in.
Just before serving, stir in Parmesan cheese until melted. (I sprinkled it on after serving it).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.