Saturday, December 4, 2010

Make it Tonight - Butternut Squash Risotto

This delicious dish seems gourmet but is actually quick and easy! It takes a little bit of focus as you are stirring the rice frequently while gradually adding liquid to cook and thicken the risotto. It's perfect for those cold, snowy days.

The combination of vegetables here are locally available in Ontario (and other areas). So look for locally grown ingredients as much as you can from your local grocer and if you're using a CSA - you're probably wondering what to do with all that squash. Make this yummy recipe tonight!

Butternut Squash Risotto with Portabello Mushrooms, White Wine & Grana Padano

Makes 5-6 servings


1 small butternut squash (about 4 cups), peeled and chopped
2-3 large portobello mushrooms (about 4 cups), chopped
1 small onion, diced
1 clove of garlic, minced
2 cups Arborio rice
3 Tbsp olive oil
1/2 cup dry white wine (Sauvignon Blanc)
8 cups of vegetable broth (8 cups water with 2 bouillon cubes)
1 tsp rosemary
1 tsp thyme
freshly ground black pepper
freshly grated Grana Padano cheese (about 1/2 cup)


1. Heat 8 cups of water and add two vegetable bouillon cubes. OR use 4 cups pre-made broth and 4 cups water. Keep broth warm over low heat.

2. Heat oil in a large pot on medium heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute. Add mushrooms and saute for 4 minutes more.

3. Add rice to pot and stir for 4 minutes. Add white wine and simmer until almost all wine is absorbed by rice.

4. Gradually add vegetable broth, 1/2 to 1 cup at a time to rice. Keep at a simmer (medium-low heat) and stir frequently (every 30 to 60 seconds). You do not need to stir continuously but make sure to stir often to prevent the rice from burning on the bottom of the pot.

5. Cook chopped squash in a large glass bowl for 10 minutes in the microwave. Stir every 2 1/2 minutes. Add to risotto after 15 minutes of cooking. Add the thyme, rosemary and black pepper.

6. Once rice has absorbed all of the broth, mix in Grana Padano cheese. Most recipes state the perfect risotto takes 22 minutes to cook. Rice should be creamy and cooked through, but a bit al dente (a little firm).

7. Serve risotto on it's own, with a salad or a savoury muffin (recipes to come).


Much love & good eating,



  1. Please do share that savory muffin recipe!! It all looks amazing!

  2. haha i love rizzotto, er, i mean risotto!
    steph, the blog looks incredible, adding so much to it everytime i visit, and thank you for the stop's job info, the more involved i get in this community, the more passionate and excited i get...its such an awesome movement we both seem to be a part of in our own awesome ways.