butternut squash risotto

I made my favorite risotto recipe this weekend: Butternut Squash Risotto. It is so easy and delicious, I’m surprised I don’t make it more often, although the consequences of such an act would be fatal. All made in a rice cooker, the risotto combined a delicate fall vegetable into the creamy rice mixture. I don’t use as much Parmesan as called for but adding parsley is a great addition. If you don’t have chicken or vegetable stock, I’ve used turkey stock, which worked out well. If you choose chicken stock, either choose low-sodium or omit the salt in the recipe. Otherwise, the whole dish is a little too salty.

From The Ultimate Rice Cooker Cookbook
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: Serves 4 to 5

2 tbsp olive oil
2 tbsp unsalted butter
2/3 c finely chopped yellow onion
1 c plus 2 tbsp medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
1 3/4 to 2 c peeled and seeded butternut squash cut into 1/2-inch cubes
1 1/2 c water
1 1/2 c chicken, veal, or vegetable stock

To Finish:
2 tsp unsalted butter
2 tbsp fresh lime juice
1/4 c minced fresh Italian parsley leaves
1/4 c freshly grated Parmesan cheese, plus more for serving
Salt

1. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add onion. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and stir with a wooden or plastic rice paddle or wooden spoon to coat the grains with hot butter. Cook, stirring a few times, until the grains of rice are transparent except for a white spot on each, 3 to 5 minutes. Add the squash, water, and stock; stir to combine. Close the cover and rest for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
2. When the machine switches to the Keep Warm cycle or the timer sounds, stir the risotto. It should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. The risotto will hold on Keep Warm for up to 1 hour.
3. When ready to serve, add the butter. Close the cover for a minute to let the butter melt. Stir in the lime juice, parsley, cheese, and salt to taste. Serve immediately.