Butternut Squash Risotto is a family favorite of ours – we love this dish, and it tends to be a go to of mine for special occasions and holiday meals. I’ve tried out many different recipes and approaches and found that either one of these versions of mine is a delicious option!
Here, I have two ways of creating this lovely dish.
Recipe option #1 | Butternut squash risotto with seared sea scallops | Serves 4, or 2 with leftovers | Cook time 45 minutes
Ingredients
1 pound north Atlantic sea scallops (I use the frozen ones from Open Nature I can find at the grocery store, they taste delicious and it’s an easy way to have scallops on hand in the freezer)
Coarse salt and ground pepper
3 tablespoons butter, divided
1 cup Arborio rice
1/3 cup dry white wine
2 cups peeled, diced butternut squash
4 cups chicken broth
1/3 cup grated Parmesan cheese
Fresh parsley, chopped
Directions
Rinse scallops and pat dry, sprinkle with salt and pepper
Place butternut squash cubes in a stovetop steamer basket and steam for 10-15 minutes, or until the squash is soft when pierced with a fork
Transfer the squash to a heat safe, bow and using a potato masher, puree the squash by hand until it is creamy
Heat 4 cups of chicken broth in a sauce pan or in a microwave safe bowl (I use a 4 cup measuring cup)
Melt 2 tablespoons of butter in a large saucepan over medium-high heat, add the Arborio rice and stir to coat, about 5 minutes
Add 1/3 cup wine and stir until almost evaporated
Stir in the pureed squash and ladle about 1 cup of the chicken broth into the rice; stir until most of the broth is absorbed, about 5 minutes
Continue ladling ½ cup of chicken broth into the rice mixture and stirring until evaporated before adding more, about 35 minutes total, stirring until the risotto is creamy
Stir in the parmesan cheese, season to taste with salt and pepper
Melt the remaining 1 tablespoon of butter in a large skillet over medium-heat high
Add the scallops and let cook until golden on each side and opaque in the center, about 2 minutes per sideServe risotto with scallops on top, garnish with fresh parsley.
Recipe option #2 | Butternut squash risotto with poached sea scallops | Serves 4, or 2 with leftovers | Cook time 45 minutes
Ingredients:
1 pound north Atlantic sea scallops (I use the frozen ones from Open Nature I can find at the grocery store, they taste delicious and it’s an easy way to have scallops on hand in the freezer)
2 cups of butternut squash pasta sauce (I use Dave’s Gourmet Butternut Squash pasta sauce, it has a lovely, bright flavor)
4-5 slices of Prosciutto, coarsely chopped
Coarse salt and ground pepper
2 tablespoons butter
1 cup Arborio rice
1/3 cup dry white wine
4 1/2 cups chicken broth
1/3 cup grated Parmesan cheese
Fresh parsley, chopped
Rinse scallops and pat dry, sprinkle with salt and pepper
Heat 4 cups of chicken broth in a sauce pan or in a microwave safe bowl (I use a 4 cup measuring cup)
Melt 2 tablespoons of butter in a large saucepan over medium-high heat, add the Arborio rice and stir to coat, about 5 minutes
Add 1/3 cup wine and stir until almost evaporated
Ladle about 1 cup of the chicken broth into the rice; stir until most of the broth is absorbed, about 5 minutes
Continue ladling ½ cup of chicken broth into the rice mixture and stirring until evaporated before adding more, about 35 minutes total, stirring until the risotto is creamy
Stir in the parmesan cheese, season to taste with salt and pepper
Heat 2 cups of the butternut squash pasta sauce and ½ cup of the chicken broth in a large saucepan over medium-heat high
Add the prosciutto and stir, bring to a low simmer, about 1 minute
Add the scallops to the liquid and let cook about 1 ½ minutes, until springy to the touch
Serve risotto with poached scallops on top and ladle sauce over, garnish with fresh parsley.
I made this lovely dish for Christmas one year, served with steamed green beans, so elegant and yummy!
