Regardless of the pending snow storm that is apparently leaving 12 inches of snow in its Minneapolis path over the next 12 hours, spring is near.
The days are getting longer. The temperatures are slowing rising. The birds are beginning to chirp in the trees.
Halleluiah. I am not sure how much more of this winter I can handle.
One thing, however, that I do love about winter is comfort food. Tasty, satisfying, home-cooked deliciousness. Yes, comfort food season is soon nearing its end as well.
Before you put away your winter coats, your Uggs, your cute hats and mittens and start doing your “Praise the Lord, Spring is here!” dances, I have one last comfort food for you to make!
It’s rich. It’s creamy. It’s cheesy. It is the perfect recipe to make to wish winter goodbye.
It’s my Creamy Butternut Risotto.
It includes two of my all-time favorite ingredients. Butter and Parmesan cheese. Yes, I love butter and I love cheese. I also do not have to wear a bikini in the winter so I have absolutely no problem with this love affair ;)
This is one of the easiest risotto recipes you will ever find. Plus, it is fool-proof. Easy risotto is what I like.
Bite-sized chunks of carrots and butternut squash sautéed in butter that are stirred and stirred AND stirred with Arborio rice create the creamiest, most delectable risotto you will ever taste.
This is a perfect dish for a girls’ night – one of you can stir while the other keeps the wine glasses full. OR you can have a husband like mine, who is drawn to the smell of butter and offers to keep your wine glass topped off as long as you keep stirring the risotto ;)
Creamy Butternut Risotto (Adapted from The Produce Bible – Williams-Sonoma)
Makes 8 Servings
Ingredients
- 1/2 cup butter, divided
- 1 onion, minced
- 2 cups butternut squash, diced into 1/2 inch cubes
- 4 carrots, peeled and chopped
- 8 cups vegetable broth
- 2 cups Arborio rice
- 1 cup Parmesan cheese, grated
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Parmesan cheese, for topping – optional
Directions
In a large sauce pan, heat the vegetable broth over medium heat. Keep at a simmer while cooking risotto. Meanwhile, heat 4 TBSP butter in a large, non-stick skillet (a large Le Creuset works well) over medium heat and add in the onions. Cook for 3 minutes, until onions are soft and then add in squash and carrots. Cook for 10-12 minutes, until soft and slightly mash with a fork. Add in rice and cook for 1 minute, stirring constantly. Add in 1 cup of broth and stir well. Continue to add in the broth, 1/2 cup at a time, stirring between each broth addition until all broth is absorbed for a total time of approximately 30-35 minutes. You may need to add in additional water if your rice is not soft and creamy once all of your broth has been added.
Remove from heat and add in remaining butter, Parmesan cheese, nutmeg and cinnamon. Cover and allow to sit for 5 minutes prior to serving. Top with extra Parmesan cheese and enjoy!
The key to this dish is to stir – You’ll be doing double-duty with this recipe, dinner and an arm workout!
Okay winter, I’ve made my last comfort food of the season. You can now go away, forever.
Have you made risotto before? What are your favorite additions to risotto?
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That looks so good! Butternut squash risotto is my all-time favorite type. I could eat it for days.
Other variations I like…
*pumpkin
*roasted red pepper
*pea & lemon
*asparagus
Mm. Now I am hungry for risotto.
Oooh I love asparagus risotto too – yum!!
Spring is definitely on its way!! :) And this looks absolutely INCREDIBLE! I would love to try it! I have never made risotto!
Kate – Let me know if you do! It is seriously the easiest risotto recipe I’ve ever made. You can definitely master it!
oh yum! I love risotto and this one looks delicious.
It’s nice and creamy – a perfect risotto!
I want to lick that first picture of the cheese. This looks ridiculously amazing. I’m thinking this might be the perfect meal for my vanilla salt!
Don’t worry, I definitely ate the entire pile of cheese after my photo shoot. One of the benefits of having to stage food ;)
So pretty and creamy! I definitely want to dive face-first into this. My favorite risottos usually involve mushrooms. I think I’m going to have to make one soon!
I’ve had mushroom risotto at restaurants but have never tackled a recipe at home. I bet it would be amazing!
I am so going to make this………………..YUM! I picked up some already prepped butternut squash at Target…….yay:)
Winter=no fun walking from bus to office in Mpls this a.m. but I’m not letting it get me down:)
Oh yes, the walk this morning in downtown was miserable. I almost slipped 20 times on my walk into work!
I am actually excited for daylight savings time this year, even though it means losing an hour of sleep. I am ready for more sunlight in my days! Spring cannot get here soon enough :).
This recipe looks great. I am a little intimidated by the idea of cooking risotto, but I think I might give it a shot with this recipe :).
Risotto isn’t intimidating! It really isn’t difficult if you commit yourself to the 30 minutes of stirring :) Let me know if you try it!
Ive never made risotto but that looks so good! I also love butternut squash, so I might have to try this one out soon, looks so creamy and delicious!
You should try it Sara!
This looks soooo good! I love risotto and butternut squash is definitely a great addition. The one thing I don’t like about risotto? The stirring and stirring and stirring ;-) I’ll take your idea of keeping a full glass of wine within reach– I think that makes everything better.
Haha yes, wine makes everything better.
Yum! Yes please. Thank you :)
Now, I am not usually a fan of butternut squash, but I love risotto and this looks like it is full of flavor. I would totally be willing to “pretend” to love squash in order to try this out! Yummm!
Haha – you could replace the squash with mushrooms or asparagus and it would still be fantastic!
I love risotto! My favorite add-ins are scallions, peas, and asparagus. I adore butternut squash and cheese, so I’m sure I’ll enjoy your recipe :)
What a creamy bowl of goodness! Great job.
I love butternut squash and risotto and your version looks so creamy and delicious. YUM!
holy yum-o! i think my family would LOVE this dish. and they probably wouldn’t even notice the veggies:)
i hear ya on the snow dumpage. not what i wanted to wake up to this morning:(
I made risotto with BEER once! It was so good. This looks delicious too though, you really can’t go wrong with butter and cheese :)
This looks absolutely amazing! Creamy risottos are the best!
Yum! My dad makes delicious risotto–my favorite is one he makes with shrimp and scallops.
i love love risotto…now that i’ve been cooking lots i’ve made twice and felt like such a chef making risotto. i’ve made butternut squash risotto and loved it! snow storm is here in WI as I type…ugh. spring please.
YUM! This looks so tasty!