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Delish editors handpick every product we feature. We may earn commission from the links on this page. A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too.
Here are the top 3 things to remember when making risotto. When cooking risotto, you need to add the stock gradually. Keeping the stock warm prevents the temperature from dropping each time you add it to the arborio rice. Some see this as therapeutic, other annoying AF. There’s just no way around it.
Stirring constantly is how you avoid this. Think of this a little like a fancy mac ‘n cheese. It’ll also melt better into the sauce. Let us know how you liked it in the comments below. Editor’s Note: This recipe was updated slightly on August 31, 2020. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic.
Cook until the squash is beginning to color around edges and then soft, about 6 minutes. Stir in remaining tablespoon butter arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Stir often and cook until squash is tender and risotto is al dente and creamy, not mushy, about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.
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Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby. Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent. Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down. Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.