Brown Market Shares Program
Established 2006


Butternut Squash Risotto

Don't be afraid of cooking risotto! Though it may take a little more love and care than other dishes, risotto is actually incredibly simple to make. Butternut squash risotto is the perfect introduction to this classic, delicious dish. 

1 butternut squash*
1 T olive oil
1 t salt
1 t pepper
1 medium red onion, diced*
1 T butter
1 T olive oil
1 clove garlic
1/2 C Pinot Grigio
1 1/2 C arborio rice
5 C vegetable broth
salt and pepper to taste

To Garnish
1/2 C parmesan cheese
1/2 C parsley, chopped 

1 cup toasted pine Nuts
1 cup dried cranberries 

1. Preheat oven to 450°F
2. Peel butternut squash (cut about 1/2 inch from top and bottom and peel using a vegetable peeler until you get to the orangey flesh). Dice into cubes and coat with olive oil, salt, and pepper
3. Place on a parchment lined baking sheet and bake for 35 minutes
4. When done, take 1/4 of the squash and smash with a fork into a puree. Add remaining cubes to bowl and mix with craisins and pine nuts
5. In a large skillet, heat olive oil and butter over medium heat
6. In a separate pot add the vegetable stock and heat over low
7. Add onion and garlic to skillet. Sauté for 3 minutes
8. Add rice and toast for 5 minutes
9. Add wine to deglaze the pan
10. When rice has soaked up the wine, add in 1 cup of the vegetable stock. Stir until the rice has absorbed all the liquid. Continue adding liquid and stirring until the rice is fluffy and cooked through. (You may not need all the liquid)
11. When rice is cooked, stir in pureed squash, parmesan cheese, salt and pepper
12. Cook for another 5 minutes then add to bowl with pine nuts, diced butternut squash, and dried cranberries
13. Mix, top with parsley, and enjoy!