Butternut Squash Risotto is rich and creamy, flavored with allspice, walnuts, Parmesan, and chardonnay. It’s the perfect fall risotto recipe, and a delicious addition to any holiday table!
What is it about this time of year that makes me feel like I might be getting stuck in a rut? I think it might have something to do with the shorter days….and the colder weather….and ALL the weekly activities. I’m starting to feel like I’m settling in for a LONG winter. And it’s only November!
I find myself daydreaming about a vacation, longing for some spontaneity, waiting for the weekend. Because even though I know that schedules are good and routine is necessary, the fact is, it’s just not as fun. I, for one, am all for getting out of the rut and doing something a little different.
Of course, with the holidays just around the corner, I’ve been thinking a lot about this. How do I celebrate the traditions and still keep things fresh? Turns out this Butternut Squash Risotto is just the thing. It’s creamy and comforting, like Thanksgiving should be, and its flavors are subtle, so it pairs well with the rest of the traditional spread. Best of all, it’s made with chardonnay! So not only can you enjoy a glass of wine with your holiday dinner, but you can have a taste of it in the meal, itself!
Butternut Squash Risotto
Ingredients
- 1 Tbsp. olive oil
- 1 1/2 c. butternut squash cooked and chopped
- 1/2 c. onion finely chopped
- 1 c. arborio rice
- 1 c. chardonnay OR Sauvignon Blanc OR Pinot Grigio
- 4 c. chicken broth
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. shaved parmesan cheese
- 1/2 c. chopped walnuts
Instructions
- Heat olive oil in a large stock pot. Stir in squash and onions and cook over medium heat until squash softens and can be mashed.
- Add arborio rice and cook 1 minute, stirring constantly.
- Add chardonnay and cook, stirring, until liquid is incorporated.
- Begin adding chicken broth, 1/2 cup at a time, stirring after each addition until liquid is incorporated.
- Once all the liquid is incorporated, and the risotto is nice and creamy, remove pan from heat.
- Stir in allspice, salt, and pepper.
- Serve, topped with walnuts and parmesan cheese.
Yum! I’m all for getting out of a rut – and although it’s early November, I’m already craving some different meals – this is something I HAVE to try! Hope your blogger conference was a fun one! 🙂
Oh, this is totally happening ASAP. And since I have to open the bottle while i’m cooking, well, I guess that means I can drink it too! 🙂
This looks incredible, Cathy! Pinned and will share on FB.
Oh gosh.. am I the only lame person who likes sticking to a schedule?! I’m all for predictability!!
I love risottos. I usually make a mushroom-Parmesan one, but I have a butternut squash that needs to be cooked, so this will probably be on my menu soon
This risotto with a glass of wine? Heaven!
Ooooh yes! That sounds heavenly!! LOVE the touch of booze. I MEAN wine! 😀 xo
Oh yum, that risotto looks absolutely delicious! Gorgeous photos, too!
This looks great! I’m not a big fan of Chardonnay but I’m all about cooking with wine!
This looks completely amazing! A great winter dinner.