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.
- 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
- 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
- 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.
- 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.
- 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.