This Dish. Two words. Mouth Watering.
One bite of this risotto and you’ll be in creamy, cheesy heaven!
I took a page out of my Butternut Squash Mac & Cheese recipe and created this decadent Butternut Squash Risotto as the perfect fall and winter, vegetarian and gluten free dinner entree or as an amazing side dish for holiday dinners!
I used my new Calphalon cookware to create this amazing dish and you can too!
I’ve partnered with my friends at Calphalon to giveaway their Comtemporary Nonstick Two Piece Fry Pan Set (Suggested price $165). I’ll be hosting the giveaway through my Instagram page, so head over there to check it out!
You’ll have one week from today to enter, the winner will be announced Monday, December 15th and the cookware shipped out that day for delivery before Christmas!
Wouldn’t it be awesome to have new pans to cook Christmas dinner with or to gift your favorite foodie?!
I made this risotto in the 12 inch fry pan (which you’ll see pictured below!)
My favorite part about the Calphalon Contemporary Cookware Collection is the fact that it’s SO easy to clean, it’s even dishwasher safe!
Check out the link above to learn more about the cookware and to purchase online at special rates!
Now, let’s make some risotto!
- 1 ½ cups butternut squash (peeled & cubed)
- 6 ½ cups vegetable broth (divided)
- ¾ cup milk
- 4 garlic cloves (divided)
- 2 tbsp butter
- 1 cup onion (finely chopped)
- 1 ½ cups arborio rice
- ½ cup parmesan cheese
- ¼ teaspoon ground nutmeg
- 1 tsp black pepper
- ½ tsp salt
- 1 tbsp fresh sage (chopped)
Add the butternut squash, ½ cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.
Reduce heat to medium and cook until squash is tender (app. 20 minutes).
In the meantime, bring the additional 6 cups of vegetable broth to a boil in a large saucepan.
Get another burner going over medium heat, and add the butter to a large skillet.
Once melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.
Cook the rice for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.
Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.
At this point the butternut squash should be finished cooking. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.
Add the pureed squash to the risotto and stir to combine.
Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.
Top with fresh sage and serve.
I honestly can not get over how heavenly this dish is!
The creaminess y’all… unreal!
Today’s post was sponsored by Calphalon. Thanks for supporting all of the awesome WhitneyBond.com partners like Calphalon!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the vegetable broth used is gluten-free.