Recipe: Butternut Squash Risotto

Risotto is an Italian rice dish cooked in a broth and has a creamy consistency. It's a comforting side dish, one that requires your full attention during the prep. Rice alone is a constant struggle. You need the right ratio of rice to water to avoid under or over cooking it. I have yet to master rice cooking, but it doesn't stop me from trying to make risotto.

I attended the Aging Gracefully show in Surrey for work, where I came across Organika's booth. Organika is a health supplement company that also sells food products, such as powdered bone broth, which I've never seen before. 

"Traditionally, Bone Broth is prepared by prolonged boiling of the bones into savory liquid, which breaks down the collagen releasing the full nutrients. Organika’s bone broth has been created with the same care and nature.  Organika Bone Broth Protein Powder dissolves evenly and quickly, is high in protein and has no carbohydrates or sugar. Bone Broth can help with the following: maintain psychological health, promotes satiety, supports gut health, IBS, leaky gut, relieve upper and lower respiratory tract infections." (Organika)

When I purchased a tub of powder, I was given a recipe for the Butternut Squash Risotto, which came at a great time because the night before my boyfriend was telling me how much he loves risotto. 

Original recipe by Organika.

Ingredients

  • 1 small butternut squash cubed (about 1 1/2 pounds)
  • 2 cups Organika Chicken Bone broth
  • 1 small onion, chopped (about 1/2 cup)
  • 1 large garlic clove, sliced thin
  • 1 1/4 teaspoons minced peeled fresh gingerroot
  • 3 tablespoons unsalted butter
  • 1/2 cup Arborio or long-grain rice
  • 1/4 cup dry white wine *I used water
  • 2 tablespoons chopped fresh Sage
  • Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preparation

  1. Preheat oven to 450°F.
  2. In an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes.
  3. In a saucepan bring broth and water to a simmer and keep at a bare simmer.
  4. In another saucepan cook onion, garlic, sage and gingerroot in butter over moderately low heat, stirring, until softened.
  5. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add water and cook, stirring, until absorbed.
  6. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed.
  7. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added.
  8. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in salt and pepper to taste.
  9. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curl. Enjoy!!