Butternut Squash Risotto
Change up the flavor of risotto any time of year using in-season vegetables like butternut squash, spices and broths for a consistency that’s both creamy and comforting. —Katie Ferrier, Washington, Washington DC
Ingredients
- 8 cups cubed peeled butternut squash
- 1/4 cup olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 to 4-1/2 cups vegetable broth
- 1 cup water
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups uncooked arborio rice
- 1 cup lager
- 2 tablespoons butter
- 1 teaspoon ground ancho chili pepper
- 1/2 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
Reviews
I am new to making risotto. We love it and love butternut squash so I gave this recipe a try. It was delicious!! The lager really added flavor. I have two more butternut squash to use this coming winter. I am sure one will be used for this recipe
Delicious. The lager beer really made this dish. Served it with Maple-Glazed Ribs (taste of home recipe also)
This was so amazing and I didn't change a thing and will make it again and again!
I love butternut squash and I followed this recipe exactly... but I didn't like this at all. I kept trying to figure out what it was missing -- salt? sugar? less nutmeg? It also took about twice as long to make as the recipe said it would. Too much work for a strange tasting dish.
Made this today, used homemade chicken broth. It was wonderful! I thought I was mainly making it for myself, but even my not-so-fond-of-squash kids thought it was good! It did take a bit longer to make than the stated times.
I messed this up while making it and it still came out delish! My family is just getting into butternut squash and we loved it.