Almost Hands-Free Risotto with Butternut and Toasted Pepitas

  • 5 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 large butternut squash, peeled and cut into 3/4″ cubes (or a 20-oz bag of pre-cut squash)
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon chopped fresh rosemary or thyme
  • 1 large onion, chopped fine table salt
  • 1 large garlic clove, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 ounces grated Parmesan cheese (about 1 cup)
  • 1 teaspoon juice from 1 lemon
  • 2 tablespoons chopped fresh parsley leaves
  • ground black pepper
  • 1/2 cup pepitas, toasted
Healthy Living is pleased to feature seasonal recipes from the ‘favorites list’ of Gather Round Chef Service, a Burlington-based personal chef company led by Chef Ariel Voorhees. This month’s recipe: Butternut Squash Risotto with Toasted Pepitas!
When the mornings and evenings get chilly, kids start planning their Halloween costumes, and squashes and gourds fill the grocery bins, I shift my cooking toward heartier dishes. In the language of my Tennessee upbringing, these cozier dishes “stick to your ribs.” One such dish is Butternut Squash Risotto with Toasted Pepitas, adapted from a terrific “Almost No-Stir-Risotto” recipe from America’s Test Kitchen.
This risotto features butternut squash, the most versatile of the winter squashes, with just enough fresh herbs and lemon juice to brighten the flavor, and toasted pepitas to add a crunchy texture. But the best part of this recipe is the innovative technique, which turns a laborious project into a weeknight-friendly option. Instead of the usual technique of stirring the broth in cup by cup as it’s absorbed by the rice, here the cook adds most of the broth all at once and lets the simmering action agitate the rice. You only need to stir a bit every 6 or 7 minutes, then a bit more once the rice is tender.
What might that extra free time allow you to do? Perhaps you’ll catch up with your partner or companion after a busy day. Perhaps you’ll make plans with a local friend or reach out to a faraway one. Or perhaps you’ll simply turn up the music to jam out by yourself in the kitchen, knowing that a delicious, cozy dinner is in the works. Bon appetit!

DIRECTIONS

1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

2. Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add butternut squash pieces and a pinch of salt. Saute until cubes are golden on most sides.

3. Add HALF of the butter. When butter has melted, add onion, rosemary or thyme, and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups warm broth into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes (in intervals of 6-7 minutes), stirring twice during cooking.

5. Add 3/4 cup warm broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand for 5 minutes.

6. Gently stir remaining butter, lemon juice, and parsley into risotto. Season with salt and pepper to taste. If desired, add up to . cup additional broth to loosen texture of risotto. Garnish with pepitas for a bit of crunch.