Butternut Squash & Asparagus Risotto

Farmhouse 1820
by Farmhouse 1820
4 people
45 min

Risotto is a versatile dish that is always a crowd pleaser. With the sweetness of the butternut squash and the nuttiness of the asparagus make for a delicious pairing in this risotto recipe.


This recipe is perfect as a main dish, or even served on the side. I love to serve it on its own, or accompanying a roast chicken. It's delicious all the way around.


I love to make risotto, and do so almost on a weekly basis. I use this pan, that I have had for years, and will have for a lifetime.

Butternut Squash & Asparagus Risotto
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients
  • 1 cup butternut squash cut into 1/2 inch chunks
  • 1/2 cup asparagus cut into 1/2 inch pieces
  • 1 cup arborio rice risotto
  • 5 cups chicken stock
  • 1 cup dry white wine
  • 1 shallot diced
  • pinch saffron
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons olive oil divided
  • salt and pepper to taste
Instructions
Preheat over to 350 degrees
On a baking sheet, place butternut squash, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and roast until fork tender, about 15 minutes. Remove from oven and set aside.
In a saucepan, pour in chicken stock and warm over medium low heat.
In a large high-sided sauté pan, pour remaining tablespoon of olive oil. Add diced shallots and sauté over medium heat until translucent, about 2 minutes.
Add the rice to the shallots and stir to cover with the olive oil.
Ladle 1-2 cups of chicken stock into the rice and stir continuously in steady even strokes.
Once rice has absorbed most of the stock, add the wine. Keep stirring continuously until the rice has absorbed most of the liquid.
Continue the process of adding the stock until all of the stock as been added.
On the last ladle of stock, add the asparagus to the risotto, along with the pinch of saffron. Let it cook, absorbing the liquid with the risotto.
Add butternut squash and warm through, about 2 minutes.
Take risotto off heat and add parmesan cheese. Stir to combine.
Serve hot.
Farmhouse 1820
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