One of my favorite foods to play around with is squash. And butternut squash in this amazing risotto bring the best flavors of Autumn to the table. This is a wonderful warm fall dish and is sure to impress. Here's how to make creamy butternut squash risotto. Did I mention this recipe is vegan? If that's not your taste, simply use cream and milk instead of almond and coconut milk.
You can watch my delicious video tutorial on how I made this risotto. I'd love if you subscribed to my new foodie youtube channel and dropped a comment saying hello.
1 tbsp olive oil
1 C Arborio Rice
1/2 C Wine
3 C Veggie stock or Water
1 C Butternut Squash
1 tsp. thyme
1 tsp. basil
1/2 C to 1 C Coconut milk
1/2 C to 1 C Almond milk
Step 1: Butternut Baby
Peel and cut the butternut squash into medium dice.
In a large pot, saute the squash in olive oil and add herbs. Cook for about 10 minutes then set aside in a bowl. Leave the oil in behind.
Add diced onions to the pot and cook for a couple minutes. Next, add arborio rice and cook both together on medium low heat until the rice is somewhat transparent. About 4 minutes.
Step 2: Arborio
Stir in 1 cup of liquid. If using wine, start with this. If only using stock and/or water, start with that. Allow the rice to cook while slowly stirring. Let the rice soak up at least half of the liquid before adding another cup of liquid. This time the liquid should be stock or water. Once again allow the rice to simmer until the liquid has reduced to about half. Continue this process until you've added all of the liquid (not including cream or milk).
Add this point add any herbs and spices. Place a lid on the pot and allow it to cook over low heat for about 15 minutes. Then add the squash to the risotto and cook for another 5 minutes or until tender.
Step 3: Almost Done
Finish the risotto off by adding your creams and milks. This makes the risotto smooth and creamy in texturing while adding another level of flavor. Cook for a few more minutes and serve warm. Yum!!! Autumn goodness.