Holidays, Your Way | Butternut Squash Risotto

With its simple preparation and slow-cooked savor, the short-to-medium-grain rice and broth dish of risotto results in a creamy, comforting, and elegant holiday meal. Risotto is also highly adaptable: we delight in the variety of classic and innovative forms this meal takes. Whether enjoyed as a holiday entree or a hearty side, these festive recipes abound with gourmet flavor.

Imagine blending the nutty creaminess of butternut squash with the slow-cooked savor of parmesan-flecked risotto. This dish is a knockout holiday combination of earthy sauces and pleasing textures that not only looks festive, but tastes like a party.

Butternut Squash Risotto

Prep

15 min

Stove

Medium Heat

Cook

45 min

Print

Serves 4-6

INGREDIENTS

4 cups butternut squash, cubed
2 cups Arborio rice
7 cups chicken broth
1 small white onion
3 garlic cloves, minced
1/2 cup white wine
1 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 tbsp sage
1 cup parmesan, grated
Salt and pepper to taste

DIRECTIONS

Place olive oil in a large saucepan on a medium-heat burner. Add in onions and garlic then stir until the onions are nearly transparent, about five minutes.

Add one tablespoon of butter and the cubed squash. Stir until the squash has softened, about six minutes. Add salt and pepper.

Add the remaining butter and rice. Stir until the rice is fully coated with butter.

Add white wine and stir until the mixture has absorbed the liquid.

Add chicken broth one cup at a time, stirring until the mixture has absorbed each cup.

Continue stirring for approximately 25 minutes, or until the risotto is creamy and the squash is tender.

Garnish with sage and parmesan.

For those of us who are looking for a meal we can really sink our teeth into that isn’t meat-centered, this recipe is a delicious discovery. In 15 to 20 minutes, after you’ve added the mushrooms, dry white wine, butter, chives, and parmesan cheese, you and your guests will be ready to feast.

Slow-Cooked Mushroom Risotto

Prep

10 min

Stove

Medium Heat

Cook

40 min

Print

Serves 4-6

INGREDIENTS

2 shallots, diced
3 tbsp of extra virgin olive oil
1/2 cup parmesan cheese, grated
Sea salt
Black pepper
6 cups chicken broth
1 lb white mushrooms, sliced
1 lb portobello mushrooms, sliced
3 tbsp chives, finely chopped
4 tbsp unsalted butter
1 1/2 cups Arborio rice

DIRECTIONS

Prepare the mushrooms in a separate saucepan at medium heat. Add the sliced mushrooms to 2 tablespoons of olive oil. Cook until the mushrooms are visibly softened, approximately 4 minutes. Set mixture aside.

In a separate saucepan, add 1 tablespoon of olive oil and shallots. Cook these for about 2 minutes, or until translucent. Add in rice and stir until it has absorbed most of the oil. Add the wine and stir until absorbed. Begin adding 1/2 cup of the chicken broth at a time, stirring until it has been absorbed by the rice. It should take approximately 15 to 20 minutes to add all 6 cups of chicken broth, but let the rice set the pace.

Turn off the heat and add the mushrooms to the rice saucepan along with the parmesan cheese and chives. Stir and season with salt and pepper to taste.

Serve and enjoy!

Looking for a little zest? You’re in luck. This recipe has both in the form of lemon peel and some succulent, white-flesh prawns. An ideal centerpiece for a smaller holiday gathering of 2-4 people, or a relished side dish for a larger group, we promise this shrimp risotto will be a big hit.

Lemon and Shrimp Risotto

Prep

10 min

Stove

Medium Heat

Cook

35 min

Print

Serves 4

INGREDIENTS

2 cloves garlic, diced
1/2 cup white onion, diced
3 1/2 cups chicken broth
2 tbsp extra virgin olive oil
1/2 cup lemon juice
1 cup Arborio rice
3/4 lb shrimp, peeled and deveined
1 tbsp lemon zest
1/3 cup white wine
sea salt to taste
black pepper to taste

DIRECTIONS

Brown the shrimp in a saucepan with 1 tablespoon of olive oil over medium-high heat, about 1 minute per side. Set the cooked shrimp on a separate plate.

Into the same saucepan, add the diced onions, garlic, and another tablespoon of olive oil. Stir until the onions are translucent and the garlic slightly browned.

Add the Arborio rice and stir until it has absorbed most of the olive oil.

Add the lemon juice, zest, and white wine. Stir until the rice has absorbed the juices (about four minutes).

Begin adding 1/2 cup of the chicken broth at a time, stirring until it has been absorbed by the rice. It should take approximately 15 to 20 minutes to add all 3.5 cups of chicken broth, but let the rice set the pace.

Add salt and pepper to taste, and then reintroduce the browned shrimp. Stir for another 2 to 3 minutes to fully cook the shrimp. Serve in bowls.