We use vegetable bouillon cubes to add to the flavor in a lot of our recipes, and they really make all the difference here, adding body and depth to this risotto. Don’t get too concerned about size when you are cutting up the butternut squash. If you have different-sized pieces the smaller ones will soften as they cook and mix in, enhancing the creaminess, and the larger pieces will retain their shape, giving the risotto more texture.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Up to 2 hours before mealtime, cut the butternut squash into chunks and remove and discard the peel and seeds. Cut into 1/4- to 1/2-inch chunks. Peel the onion and cut into 1/2-inch pieces.
Step 2
Place the butter in a skillet over medium-high heat. Add the onion and cook, stirring frequently, for 12 to 15 minutes, or until the onion is translucent. Add the squash and Arborio rice and stir well. Place the bouillon cube in the water and smash it with a fork to break it up a little, then pour 1/4 cup of the water into the pan and cook over medium heat, stirring constantly, until all the liquid has been absorbed. Continue adding the water, 1/4 cup at a time, until you’ve used 1 3/4 cups of the water. It will take about 30 minutes to get to this point. Remove from the heat, cover, and let stand.
Step 3
Twenty minutes before mealtime, stir 1/2 cup of the water into the risotto and cook over medium heat, stirring constantly, for 8 to 10 minutes, or until the water is completely absorbed. Repeat the process with the remaining 1/4 cup of water.
Step 4
Season with salt and pepper, spoon the risotto onto plates, sprinkle with the Parmesan cheese, and serve immediately.
cooking 101
Step 5
Risotto is usually made with Arborio rice because it has a very high starch content (Carnaroli and Vialone Nano are the other good risotto rices). The starch gets released as you gradually stir in hot liquid, resulting in a creamy texture that you just can’t get with regular white rice.
