Bluestem'S Risotto With Butternut Squash And Allspi

Name: Bluestem'S Risotto With Butternut Squash And Allspice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock or vegetable stock; 3 tablespoons unsalted butter, softened; 3 tablespoons unsalted butter, cold and cubed; 2 shallots, finely diced; 2 cloves garlic, minced; 2 cups butternut squash in1/2-inch cubes; 2 cups Carnaroli rice; 3/4 cup white wine; Salt and freshly ground white pepper; 1 cup freshly grated Parmesan cheese, plus more for garnish; Freshly grated allspice

Servings: persons

8 cups chicken stock or vegetable stock
3 tablespoons unsalted butter, softened
3 tablespoons unsalted butter, cold and cubed
2 shallots, finely diced
2 cloves garlic, minced
2 cups butternut squash in1/2-inch cubes
2 cups Carnaroli rice
3/4 cup white wine
Salt and freshly ground white pepper
1 cup freshly grated Parmesan cheese, plus more for garnish
Freshly grated allspice

1
Heat the chicken stock in a stockpot over low heat. Cover and keep warm.
2
Heat the softened butter in a large saucepan over medium heat. Add the shallots, garlic, and butternut squash and stir until softened, about 5 minutes (you don't want to develop any color). Using a wooden spoon, stir in the rice, coating it with the butter and seasonings.
3
Continue to stir and toast the rice for about 5 minutes. Add the wine and stir until it evaporates.
4
Stirring the rice continuously, add the warm stock, 1 cup at a time, making sure that the liquid is completely absorbed by the rice before adding the next cup. The rice will start to release its starch and thicken into a creamy porridge, about 30 minutes. Depending on the texture of risotto you like, the grains of rice should be tender to firm, but not gritty. Season the risotto with salt and pepper. Remove from the heat and let sit for a couple of minutes.
5
Beat the cold butter and Parmesan into the risotto. Serve immediately. Grate a bit of allspice over the risotto with a nut grater or Microplane zester and any additional Parmesan over the risotto at the table if you like.

2199

kcal

Calories

136

Fat

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups chicken stock or vegetable stock, 3 tablespoons unsalted butter, softened, 3 tablespoons unsalted butter, cold and cubed, 2 shallots, finely diced, and more.

Yes, Bluestem'S Risotto With Butternut Squash And Allspice Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bluestem'S Risotto With Butternut Squash And Allspice Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions