This Butternut Risotto is an all vegetable dish, no rice, prepared “risotto style”. Don’t worry, we will make traditional risotto another time. We usually enjoy this risotto as a vegetarian dinner with a salad. We have also served it as a side dish. Note: butternut squash pairs well with steak.
This particular time I made it without the cream and to my surprise it was every bit as delicious. I just wouldn’t have expected it, but there you go. Topping it with Parmesan or Pecorino Romano however adds lots of goodness.
Start by peeling and de-seeding the squash.
Chop into cubes roughly the same size. This isn’t critical since we are using the food processor.
Place in the food processor and pulse until small rice-like pieces remain.
As a side note, I’ve made this recipe with squash pieces twice as big and it was good but I like this size for texture much better.
Dust with Parmesan and freshly chopped rosemary. Enjoy!
- 2 Tbsp olive oil
- 2 tablespoons butter
- 1 tablespoon sea salt
- 2 large onions, diced
- 2 butternut squash (4lbs), peeled, seeded, and cubed
- ½ cup white wine (opt)
- 1 tablespoon rosemary, chopped
- 2 cups water
- ½ cups heavy cream (opt)
- Place a large pot over medium-high heat. Add olive oil, butter, sea salt, and diced onions. Cook for 15-20 minutes stirring occasionally until onions are caramelized; reduce heat if necessary to keep onions from cooking too fast.
- While the onions are cooking, process the cubed squash into small pieces in a food processor. When onions are caramelized add the squash. Sauté briefly then add wine if using, rosemary and water.
- Cover and cook over medium heat stirring occasionally until squash is tender, about 45 minutes. When squash is finished, add heavy cream if using and adjust salt to taste. Serve immediately.