Butternut Squash Risotto

Time for a yummy squash dish.  This is a variation of a recipe from one of our new favorite cookbooks called "Allergy-Free".  It can take anywhere from 45 mins to 1 hour to prepare, but as with any time-consuming recipe we bring you, it's definitely worth the wait and effort.  It makes a great side dish or a hearty main course if your leaning is vegetarian. 

Butternut Squash Risotto

2 tbsp olive oil
1 small butternut squash, peeled and cut into small pieces
1 large shallot (or small onion), finely chopped
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1 cup arborio rice
1/4 cup dry white wine
4-5 cups hot vegetable broth
grated Parmesan or Romano cheese to garnish

Heat oil in a large skillet over medium heat.  Put the squash in the skillet and cook for 3-4 minutes, stirring frequently.

Add in the shallots and cook an additional 3-4 minutes, or until the squash is fork tender.

Stir in the paprika, thyme, salt, and pepper with the squash.

Add in rice and stir well to make sure that it's evenly coated with the squash/oil/spice mixture.

Stir in the wine and cook until its absorbed.

Pour in 1/2 cup of the hot broth and continue to cook over medium heat, stirring occasionally.  When all the liquid is almost absorbed, stir in another 1/2 cup of hot broth. Cook, stirring occasionally, until the liquid is almost absorbed. 

Repeat this process until the mixture is creamy in consistency and the rice is cooked through.

If needed, season with additional salt and pepper.  Sprinkle with cheese and serve immediately.

NOTES

It's important to stir the mixture frequently throughout the process to keep the rice from sticking to the skillet and make sure to taste test throughout the process to check on the rice texture.

You can easily substitute pumpkin or sweet potato for the butternut squash.

We used a veggie stock cut with water in lieu of veggie broth, mostly because the store was out of veggie broth.  Stock has a richer taste, but its also a heavier consistency than broth so we poured a mixture of 1/4 cup stock + 1/4 cup water each time.

Because you are adding the broth (or stock) at constant intervals, we found it easiest to bring it to a boil in a small saucepan then leave the burner on low so that it stayed heated throughout the process.  Then all we had to do was pour out what we needed and didn't have to worry about heating it each time.

This is a multi-allergy-friendly recipe.  It's gluten-free, egg-free, nut-free and can be dairy-free as well if you either omit the parmesan or substitute with dairy-free cheese alternative.