Over Christmas I made my first risotto, Butternut Squash Risotto to be exact. However, I encountered a lot of problems cooking the recipe: I made too much squash, I started the risotto before making the sauce, I then added too much sauce, and it came out more like a soup. It still tasted good, but I wanted to perfect the recipe before posting it on my blog.
Since risotto is not the easiest meal to make, I hadn’t made the risotto again before now. I figured Easter would be a perfect opportunity to invest a little extra cooking time and try the recipe out again. And the second time…it was a huge success! In fact, it was such a success, I think next time I may have to double the recipe!
- 3 pounds butternut squash (I buy a package that is already pre-chopped from Wegmans)
- 2 tbsp olive oil
- 2 tsp paprika
- 2 sage leaves, chopped (and extra to garnish)
- salt and pepper, to taste
- 1/3 cup nutritional yeast
- 3 tbsp apple cider vinegar
- lemon juice
- 1 cup arborio rice
- Preheat oven to 450F. Line a baking sheet with foil and spray with non-stick spray.
- Place cut up butternut squash in a large bowl. Add olive oil, paprika, sage leaves, and salt and pepper. Mix to evenly coat the squash.
- Place butternut squash on the prepared baking sheet and bake in the oven for about 45 minutes, or until soft.
- Once the squash is done, begin making the sauce. Put 3/4 of the squash into a large bowl. Add 2 tbsp of water, the nutritional yeast, apple cider vinegar, lemon juice, and salt.
- Using an immersion blender, combine all ingredients until smooth and creamy. (Alternatively, you can combine all sauce ingredients in a blender.) Set aside.
- Begin making the risotto rice following the directions according to the package. (For 1 cup of arborio rice, I added 1 cup of water every 5 minutes. I added a total of just over 3 cups of water.)
- Once the rice is al dente, slowly stir in the sauce mixture. You want the risotto to be creamy, and to have a good bite, not soupy (I had a little leftover sauce).
- Add the remaining squash pieces (you may want to first cut the squash into even smaller pieces) and gently stir to combine.
- If desired, garnish with additional chopped sage leaves.
Even though risotto is very time consuming, if there is a special holiday or other occasion coming up, this is a meal definitely worth giving a try. It is creamy, tasty, and definitely worth the effort. Enjoy!
I am roughly estimating that this recipe makes about 4 servings. One serving yields approximately 388 calories and 11g protein.