Butternut Squash Risotto take 2

After the success of making my first risotto in October, I've been eager to try other risottos. I loved the butternut squash in Ina's so I've gravitated towards risottos containing the vegetable. In Giada's new book, Giada's Kitchen, she has a Vanilla Butternut Squash risotto that looks divine. That one is definitely on the list to make soon.

I picked up Rachel Ray's new book, Rachel Ray's Big Orange Book, at Sam's Club recently and after flipping through all of the recipes, my eye was caught by her butternut squash risotto. Unlike Ina's risotto, Rachel's uses butternut squash puree instead of diced butternut squash. I had just made the Squash Soup for Recipes to Rival that turned out a tad thicker than I wanted...it was more like a puree. So I substituted an equal measure of the thick soup for the puree. Perfect.

As much as I liked Ina's risotto, I loved this version. It was super creamy, cheesy, and delicious. It also came together in about 20 minutes. Once of the things I liked most about it, was the smoothness. There were no chunks of squash that I found myself picking out as I ate it. The chunks got old after awhile, this was perfectly smooth the whole time. It wasn't as salty as the other version. Perhaps the absence of the bacon? All in all, this risotto was simpler and less fussy. Great for a quick meal for one or to serve at a laid back holiday meal (as Rachel suggests in her book).

Next I'll try Giada's version and see who has the best Butternut Squash Risotto!

Butternut Squash Risotto

Ingredients

* 1 quart chicken stock
* 1 cup water
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, grated or chopped
* 2 cups Arborio rice
* 1 cup dry white wine (I used more chicken stock)
* 1 (10-ounce) box cooked frozen butternut squash (I subbed thick Butternut squash soup)
* Nutmeg, grated, to taste
* 2 tablespoons butter
* 7 or 8 leaves fresh sage, slivered (I left this out)
* 1 cup grated Parmigiano Reggiano

Directions

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

Source: Butternut Squash Risotto. It is also available in her new book Rachel Ray's Big Orange Book.