Fall Favorites Meatless

Butternut Squash Risotto

Source: Taste of Home

Wondeful in the Fall

Ingredients

  • 4 c. peeled and cubed butternut squash
  • 2 Tbls. olive oil, divided (1 Tbls. + 1 Tbls.)
  • 1/4 t. salt & 1/4 t. course ground black pepper
  • 2 to 2-1/4 c. vegetable broth (or chicken broth)
  • 1/2 c. water
  • 1/4 c. chopped onion
  • 1 clove garlic, minced
  • 1/2 c. lager beer (this makes the dish)
  • 1 c. uncooked Arborio rice
  • 1 Tbls. butter
  • 1/2 t. ground ancho chili pepper
  • 1/4 t. nutmeg
  • 1/2 c. grated parmesan cheese
  • Fresh herbs, optional

Instructions

In a large bowl, combine the squash, 1 Tbls. of oil, salt and pepper; toss to coat. Transfer to a greased baking pan. Bake, uncovered, at 450 degrees for 20-25 minutes, or until tender, stirring once.

In a medium saucepan, heat broth and water; keep warm.

In a 3 qt. pot, sauté onion and garlic in remaining oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in lager. Cook and stir until the liquid is absorbed.

Add heated broth mixture, 1/2 cup at a time (soup ladle works well), stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (about 20-25 minutes).

Add the butter, chili pepper, nutmeg and squash; cook and stir until heated through. Remove risotto from the heat; stir in the cheese. Top with herbs if desired. Serve immediately.

NOTE: Serves 4.