Name: Creamy Butternut Squash Risotto & Toasted Seeds
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: US
Ingredients: 1 medium butternut squash; 1 medium tomatillo, husked and chopped; 1 small onion, roughly chopped; 3 cloves garlic; 2 dried pasilla chile peppers; 0.5 dried red chile pepper; 0.75 cup beef broth; 10 cups chicken broth; 4 tablespoons canola oil; 1 tablespoon extra-virgin olive oil, or more as needed; 2 cups Arborio rice; 0.25 cup grated Manchego cheese; 0.25 cup Seeds, pumpkin and squash seed kernels, dried; 1 teaspoon smoked Spanish paprika; salt and ground black pepper to taste

Embrace the flavors of fall with this vibrant Butternut Squash Risotto. Creamy Arborio rice is infused with the sweetness of roasted butternut squash, a touch of Southwestern spice, and the nutty crunch of toasted pumpkin seeds. This risotto offers a lighter yet deeply satisfying alternative to traditional recipes, perfect as a side or even a vegetarian main course.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

02

Step

Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.

03

Step

Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.

04

Step

Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.

05

Step

Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.

06

Step

Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.

07

Step

Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.

08

Step

Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

For an even richer flavor, toast the pumpkin seeds in a dry pan over medium heat until they are fragrant and lightly browned before adding them to the risotto.
Adjust the amount of chile peppers to your preference. For a milder flavor, remove the seeds and membranes from the peppers before blending.
The key to a perfect risotto is constant stirring! This helps release the starches in the rice, creating a creamy texture.
If you don't have Manchego cheese, Parmesan or Asiago cheese would also work well.
Risotto is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently with a little broth to restore its creamy texture.