Butternut Squash, Garlic & Shallot Risotto

Fall is the perfect time of year for butternut squash, garlic & shallot risotto.  Often, I whip it this type of squash up into one of our favorite soups: butternut squash soup.  But it's nice to have an all-in-one meal, too, such as the one here!  Add in some delicious seasonal garlic and shallots with your squash and you have a tasty, rich meal.  I recommend dicing the squash into small bite size pieces, so it cooks quickly, but doesn't end up mushy by the time the risotto rice has cooked.  I also prefer to slice the garlic and shallots, so you get flavorful bites throughout.   Enjoy!

Delicious Butternut Squash, Garlic & Shallot Risotto, ready to eat! 

Butternut Squash, Garlic & Shallot Risotto

In a large frying pan, cook for 1-2 minutes over medium heat:
2 Tbsp olive oil
1-2 shallots, sliced
5 garlic cloves, sliced

Add an cook 5-6 minutes:
1/2 butternut squash, peeled & diced into small pieces

Move vegetables to the edges of the pan, add and cook 1 minute in the center of the pan:
1 Tbsp olive oil
1 cup arborio risotto rice

Add the spices and the liquid slowly over 15-20 minutes of cooking, to allow the liquid time to be absorbed as it cooks, stirring occasionally, but not allowing the rice to stick to the bottom of the pan.
3 cups chicken broth OR 3 cups water + 3 tsp Asian Mushroom Seasoning OR GF chicken bouillon/paste
1/4 - 1/2 tsp ground nutmeg
pinch crushed rosemary
salt & pepper (start with 1/4-1/2 tsp of each and adjust at the end, if necessary)

Once all liquid has been absorbed, remove from heat and add:
1/4 - 1/2 cup parmesan romano or similar cheese.

Salt & Pepper, to taste.  Serve and enjoy!  

Butternut Squash Soup

Ah, we do love a good butternut squash soup. And this is good! And easy!  Something important with kids around.  This soup is great on its own, but you could also serve it as an appetizer, or with toasted gluten-free bread or crackers.  Believe it or not, both my kids have enjoyed this soup from the time they were very small.  Enjoy!

Butternut Squash Soup

Makes 4-6 servings

Melt in large saucepan:

2 Tbsp. butter

Cook in butter until onion softens:

1 onion, chopped

Stir in & sautee 5 minutes:

1 med-large butternut squash, chopped coarsely

(easiest to peel outside skin off w/ a veggie peeler, then chop, removing seeds)

3 carrots, peeled & chopped coarsely (OR 2 carrots + 1 parsnip)

Stir in:

6 cups chicken stock (can be made w/ bouillon cubes)

¼ - ½ tsp rosemary

¼ - ½ tsp nutmeg

¼ - ½ tsp salt (do not add extra salt if your chicken stock has salt)

¼ - ½ tsp pepper

Bring to a boiled while uncovered.  Simmer, still uncovered, for about 20-25 minutes until squash is tender.

Puree soup before serving – if you don’t have a stick blender, you can just use a blender.  You can put blended soup back in the pot to reheat slightly and to adjust salt/pepper if needed.

Nice served w/ a dollop of cream in the middle of bowl.