Hello, Fall! Here's my newest risotto recipe to add to the collection! Creamy and delicious, this will be a huge hit for Thanksgiving or for one of those cold and rainy fall days.
Butternut Squash Risotto
- 1 butternut squash
- 1/2 cup almond milk
- 4 sage leaves
- 1 clove garlic, chopped
- 2 cups arborio rice
- 1 onion, chopped
- 6 cups vegetable broth
- 1/2 cup water
- salt & pepper to taste
The Butternut Squash
Bring a large stockpot of water to a boil on your stove. Peel the butternut squash and chop into large chunks. Add the squash to the boiling water and turn down to medium high. Cook for about 30 minutes until the squash is soft.
Meanwhile, bring 6 cups of vegetable broth to a soft simmer in another large pot on your stove.
Chop the onion, garlic, and two sage leaves and add to a dutch oven on your stove. Add 1/2 a cup of water and slowly sauté over medium heat until the onions and garlic are soft.
When the butternut squash is soft, drain the water and add the squash and 1/2 a cup of almond milk to your Vitamix, food processor, or blender and blend until smooth. You'll have a thick sauce. Pour the sauce into a nearby bowl and have at the ready when you start the risotto rice.
Add the 2 cups of arborio rice to the dutch oven with the onions and garlic and continuously stir over medium heat for about 2 minutes. Then start ladling in 2 ladlefuls of vegetable broth at a time to the rice. Stir the rice continuously until the veggie broth is absorbed, then add 2 ladles of the butternut squash sauce to the risotto. You'll alternate ladling the broth and the butternut squash sauce until the rice is soft (about 8-10 ladles).
Top with two more chopped sage leaves and salt and pepper to taste.