Creamy, comforting, and cheesy with everything you love about fall flavors… this Butternut Squash Risotto is certain to make its way on your fall-themed menu for years to come!
Use a knife and cutting board and cut the butternut squash into small chunks.
Spread the butternut squash on a baking sheet.
Spray the butternut squash with cooking spray and season with salt and pepper.
Roast the butternut squash for 20-25 minutes until it is fork-tender.
Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.
STEAMING
In a large sauce pan or stock pot, add a steamer basket.
Fill the sauce pan or stock pot with water to just below the base of the steamer basket. Bring the water just to a boil.
Use a knife and cutting board and cut the butternut squash into small chunks.
Add the butternut squash to the steamer basket and cover with the lid.
Steam the butternut squash for 15-20 minutes until it is fork tender.
Season with salt and pepper.
Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.
SAUTEING
Use a knife and cutting board and cut the butternut squash into small chunks.
In a sauce pan or stock pot over medium heat, sauté the butternut squash in cooking spray for 20-25 minutes until fork-tender.
Season with salt and pepper.
Use a potato masher, fork, or hand mixer to mash the butternut squash until smooth.
MAKING THE RISOTTO
In a small sauce pan, heat the stock just until boiling. Reduce the heat to simmer or low.
In a large sauce pan over medium heat, sauté the shallots or onion in cooking spray and light butter for about 2-3 minutes until they become soft and translucent.
Add the rice and stir to combine for about 1-2 minutes until it starts to look translucent.
Add the white wine and stir until it is absorbed.
Add the hot stock one cup at a time and stir frequently until it is absorbed.
Continue adding stock until the rice is cooked. You are looking for the consistency of oatmeal. The rice should be soft and chewy. You will typically add about four cups of stock total and this process will take about 25-30 minutes.
Add the butternut squash, parmesan, sage, thyme, and rosemary, salt, and pepper and stir until combined
Top with more parmesan, fresh herbs, and/or parmesan. I also like to top with pomegranate seeds.
Serve hot and enjoy!
Notes
This Butternut Squash Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 181 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.Recipe URL: https://cookingwithfudge.com/butternut-squash-risotto/