Roasted Butternut Squash Risotto

I'm having a little issue with this thing called consistency lately, especially when it comes to this blog.  But I have to be honest, between the full-time job, work travel, and this sudden urge to nest, I really haven't had much time to post, nonetheless cook.

Nest?  Yes, now is probably the time to tell you that my husband and I are expecting our first baby next spring.  We are pretty darn excited......but with that comes a list a mile long of things we'd like to get done to the house before this little beauty arrives.  And this just leads to another reason why the posting has come to a halt - not only did I not have the time, I down right wasn't cooking for a period of about 6-7 weeks.  My diet consisted of cereal, cheese and crackers, and apples {on a good day}.  Nothing worth blogging about, that's for sure.

But, now I'm back to normal {if there is such a thing when you're pregnant} and back to cooking.  Thank goodness because fall is one of my favorite times of year to cook, and this roasted butternut squash risotto is an annual tradition in my kitchen.  Rich, creamy, and just plain 'ol good.  My husband loves it.  I love it.  It doesn't last long when I make a batch.  It's all really quite simple to make, too.   I know many people will disagree with me, but I actually love to make risotto.  It's therapeutic at times, but really it's just amazing to watch the rice transform.  And it's a great arm workout to boot.

I skinned, chopped, and cubed half a butternut squash {I had a huge one, use a whole one if yours is smaller}.  Drizzled the cubes with olive oil, kosher salt, and fresh ground pepper and roasted at 375 degrees for 45 minutes.  I removed from the oven and set aside to cool.  Then I started the risotto.  My number one piece of advice has always been to use homemade chicken stock when making risotto - it makes such a difference in the taste.  If you don't have any ,the boxed kind will do but you will have to doctor up the flavors a bit.  Once the risotto is finished, I added in the squash, stirred just until incorporated and served.

I promise to be a little more consistent here in the future......so be prepared for more fall goodness.

Happy Eating!

Roasted Butternut Squash Risotto
Recipe by A Toast to Taste
Photos by A Toast to Taste

1 small butternut squash {or half a large one} skinned, cubed, and roasted
1.5 cups arborio rice
2 Tbsp olive oil
3 Tbsp butter, divided
1/2 yellow onion, diced
1/3 cup white wine (use one that you would drink)
4.5-5 cups chicken stock (preferably homemade)
salt and pepper to taste
handful of parmessan cheese

In a medium saucepan, heat chicken stock over low heat.

In a large skillet, heat oil and 1 Tbsp butter over medium heat.  Add onion and cook until translucent, about 4 minutes.  Add arborio rice and stir to coat with onion mixture.  Cook until slightly browned, about 2 minutes.  Pour in wine, stirring frequently, and cook until absorbed.  At this point, season with salt and pepper.  Add 1/2 cup of broth, stirring constantly, until absorbed.  Continue to add a 1/2 cup of broth at a time, stirring constantly, and letting each addition be absorbed before adding the next.  Rice should be creamy and tender when done (about 20-25 minutes).

Remove from heat, add squash, 2 Tbsp butter, and parmessan.  Stir to combine well.  Serve and enjoy!