Autumn is here and Butternut Squash Risotto is being served!
by Ryan Thornburg
As I am writing this we are having a Columbus Day weekend sale on our entire store. 25% off orders of $35.00 or more so go and grab yourself some cool gear.
Autumn is a great time of year and always conjures up ideas of harvest, especially hard squash. The cool, crisp nights call for a dish a little heartier and this Butternut Squash Risotto with fennel sure fits the bill. Get out there and enjoy the cooler weather and maybe even bundle up with a Coastal Epicurean hoodie or cuffed beanie for warmth. Then go home and enjoy this delicious risotto with friends and family. Also, make sure you pair this with a lightly oaked chardonnay or a lightly hopped American pale Ale.
Cheers to the Coastal Epicurean life!
Butternut Squash & Fennel Risotto
1 tablespoon olive oil
¼ cup yellow onion, finely diced
¼ cup fennel, finely diced
3 cloves garlic, minced
1/8 teaspoon nutmeg, freshly grated
1 ¼ cup Arborio rice
2 ½ cups butternut squash, cut into ½”cubes
½ cup dry white wine
1 quart of vegetable stock
½ cup parmesan, freshly grated
2 tablespoons unsalted butter
1 tablespoon fresh sage, chopped
Heat the vegetable stock in a medium saucepan, bring to a boil and then turn down to a simmer. Heat a small, heavy bottomed saucepan over medium heat. Add the olive oil, onion, and fennel. Saute for 3-4 minutes until translucent. Then add the garlic, squash, and nutmeg and cook for another minute. Turn the heat to medium high and add the Arborio rice. Stir to coat the rice well and add the chardonnay. Start adding the stock a ladle at a time to the rice mixture, make sure to stir often. Continue to add a ladle of stock as each one is absorbed. Cook until the rice is tender but still has a firm bite, about 18-20 minutes. Remove from the heat and add parmesan, butter, and sage. Stir to combine and taste for salt and pepper. Serve immediately with extra cheese to pass.