It took me a long time to master risotto. Many a times did I end up with dry risotto, or even worse–burned risotto, with only 2-3 cups from the whole pot able to be salvaged. But once I finally got the hang of it, I went with it. Asparagus and citrus, mushroom and kale, and most recently curried butternut squash.
Butternut squash is great for the fall and winter. I tend to buy a lot in bulk, roast and puree them, then freeze the puree in 1 or 2 cup containers for future use. One of our favorite dishes is Mac & Cheese with butternut squash (recipe coming soon). The squash adds a richness to the dish without it being overly cheesy (or super high in fat). With this year’s butternut squash ripening and coming in to season, I needed a way to get rid of what I still had from last year. Squash and curry are always a winning combination, and with my risotto obsession, it was a no brainer.
Curried Butternut Squash Risotto (Serves 6-8)
- 2 tbsp butter
- 1 medium onion, diced
- 2 c risotto
- 8 c vegetable broth
- 3 c butternut squash puree
- 1-2 tbsp curry powder, depending on taste
- salt and pepper to taste
In a 6 quart dutch oven, melt butter. Add onions and cook on medium high heat until soft (10 minutes). In the meantime, heat vegetable broth in a large saucepan until it starts to boil. Reduce heat and keep broth simmering.
Add rice to dutch oven and saute briefly until rice starts to brown a bit. Ladle in broth until rice is covered by about 1/2 inch. Reduce heat and cover. Be sure to check the risotto frequently and stir so it doesn’t stick to the bottom. As the broth is absorbed, add more until rice is tender. Mix in squash puree, curry powder, salt, pepper and about 1/2 c extra broth and stir well. Continue cooking for about 15 minutes longer, uncovered, until risotto is creamy but not soupy.