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Butternut Squash Risotto

A masterclass in starch extraction and thermal liquid management. By slowly coaxing the starches from Arborio rice through the gradual introduction of hot chicken broth, this technique yields a naturally creamy, luxurious emulsion perfectly anchored by the earthy sweetness of butternut squash and a sharp sherry deglaze.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 2 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Aromatic Foundation
  • 1 tablespoon olive oil
  • ½ red onion peeled and finely diced (about ½ cup)
  • ½ medium butternut squash peeled and diced into small uniform chunks (about 2 cups)
  • 1 teaspoon Tuscan spice blend or a mix of paprika, garlic powder, and cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Starch & Broth Build
  • 1 cup Arborio rice
  • ¼ cup dry sherry
  • 3 to 4 cups low-sodium chicken broth kept hot on the stove
The Luxurious Finish
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 ounces Parmesan cheese finely grated (plus more for serving)
  • 2 tablespoons chopped fresh parsley

Method
 

The Aromatic Sweat
  1. Heat the 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat.
  2. Add the finely diced red onion and cook until soft and translucent, about 3 minutes.
  3. Introduce the diced butternut squash to the skillet. Season aggressively with the Tuscan spice blend, kosher salt, and coarse black pepper. Sauté for an additional 3 minutes to begin softening the squash and blooming the spices.
Toasting the Rice & Deglazing
  1. Add the dry Arborio rice directly into the hot skillet. Stir constantly for 1 minute to toast the exterior of the grains, which helps them retain their structural integrity (al dente bite) during the slow cook.
  2. Pour in the ¼ cup of dry sherry to deglaze the pan. Stir continuously until the sharp alcohol scent burns off and the liquid is completely absorbed by the rice, about 2 minutes.
The Starch Extraction
  1. Reduce the skillet heat to medium-low. Ensure your chicken broth is being held at a low simmer in a separate pot nearby (adding cold broth will severely shock the rice and halt the cooking process).
  2. Ladle exactly 1 cup of the hot chicken broth into the skillet. Stir gently and continuously until the liquid is almost entirely absorbed.
  3. Add the next cup of hot broth and repeat the process. Continue this gradual addition of broth, stirring frequently to massage the starches out of the rice, until all the stock has been absorbed.
  4. The risotto is finished when the rice is suspended in a naturally creamy, thick emulsion but still retains a firm, distinct bite in the center (do not let it become mushy). This process should take about 18 to 20 minutes.
The Emulsified Finish
  1. Remove the skillet entirely from the heat.
  2. Vigorously stir in the heavy cream, unsalted butter, and grated Parmesan cheese until they melt into the starchy liquid, creating an incredibly rich, glossy, unified sauce.
  3. Garnish heavily with the fresh chopped parsley and serve immediately.