Butternut Squash Risotto {Guest Post}

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Wow…the first of September is here! It is still pretty hot here but that hasn’t kept me from dreaming of fall. Today’s recipe for butternut squash risotto definitely has me ready for a good pair of jeans and some fall temps.

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Hi everyone! My name is Angela and I’m excited to share a recipe today on Just us four. At my blog, Handmade in the Heartland, I share recipes, craft and DIY projects, parenting tips, home decor ideas, lots of dessert recipes and the occasional fashion post. I’d love for you to pop over and see my blog.

This recipe is one of our standard family favorites for dinner in the fall. It may take a little more time than you normally spend cooking dinner but its totally worth it. Risotto is typically served as a side dish so if you feel like you want to serve it up with a roasted chicken for a fancy dinner it would be a perfect pair. We however love to just have risotto for dinner. 🙂 I love fall foods and the flavors of fall and butternut squash just really tastes like fall to me.

Butternut Squash Risotto

by Handmade in the Heartland

Ingredients

5 cups chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh sage
1 small butternut squash, peeled, seeded, and chopped (about 4 cups)
1 large clove garlic, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan

Instructions

Warm the broth in a small saucepan over low heat.

Meanwhile, heat the oil in a large saucepan over medium heat.Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook,stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

Remove from heat and stir in the Parmesan. Spoon into individual bowls.