Mason Jar Salads and More
Butternut squash is fantastic in the fall, but it has a delicate taste and needs the right recipes to stand out. Here, the nutty, sweet taste and soft texture of the squash is highlighted by the simplicity of the risotto.
Makes 4 servings
You Will Need
Heat the chicken broth in a saucepan over medium heat.
Heat the olive oil in a skillet over medium heat. Add the squash and cook for 5 to 10 minutes, until it softens and turns golden. Transfer to a plate and set aside.
Melt the butter in a medium saucepan or pot over medium heat. Add the onion and cook until translucent. Add the rice and stir until it starts to turn translucent but remains white in the center. Pour in the white wine and cook until it has mostly evaporated.
Now it’s time to start adding the broth. Using a ladle, add 1⁄2 cup broth to the rice. Stir until the rice has absorbed most of the liquid, then add another 1⁄2 cup broth. Continue adding broth in this fashion, making sure to keep stirring. As it absorbs the liquid, the rice will start to soften.
After you’ve added about 3 cups of broth, stir in the squash. Continue adding broth, 1⁄2 cup at a time, until the risotto has reached the al dente stage, about 20 minutes. Reserve any leftover broth for another use.
As a last step, stir in 3⁄4 cup grated cheese and salt and pepper to taste. The risotto should have a creamy consistency, not too sticky. Once it’s seasoned to your liking, serve it for dinner garnished with more Parmigiano and some sage leaves. Or, let it cool and then spoon it into Mason jars with more Parmigiano sprinkled on top. Garnish with sage leaves, seal, and refrigerate. Reheat in a bowl or on a plate.