s Butternut Squash Risotto with Parmesan and Allspice - The Kim Six Fix
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Butternut Squash Risotto with Parmesan and Allspice

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Maybe it is a sign that I watch too much trashy reality TV, but whenever I hear the word "risotto" I think of Hell's Kitchen.  Risotto is one of Gordon Ramsay's go to dishes when it comes to seperating the men from the boys on that show. 
In fact Ramsay's (in)famous risotto even made its way onto one of one of the episodes of Top Chef this season as a dish the contestants were challenged to reproduce.  Yikes.
Since I'm fearless, and clearly enjoy emulating other TV characters' recipes,  I didn't hesitate to attempt this recipe which was printed in a real estate magazine my relator sends out every month.

Butternut Squash Risotto
8 cups chicken stock
3 Tbsp butter, softened
 2 shallots, diced (I used onions)
 2 cloves garlic, minced
2 cups butternut squash, cubed (I actually used Acorn Squash)
2 cups short grain rice(Arborio, Carnaroli or Pearl)
 3/4 cup white wine
Salt/Pepper to taste
1 cup grated Parmesan (plus more for garnish)
3 Tbsp butter, chilled and cubed
Freshly grated allspice

You are gonna need a couple pots for this recipe.  In one pot you heat the stock and keep it warm while you prepare the rest of the recipe. Cut and cube the butternut squash after scooping out all of its guts:

Cook down the onions, garlic and squash in the softened butter over medium-low heat:

For aesthetic reasons you don't want to brown the squash mixture.  (However, if you have ever tried to NOT brown anything while simultaneously supervising two cranky kids who are preparing themselves to dislike dinner.. you know it isn't easy.)  Therefore, my squash got a little color: 
Once the squash has softened, add the rice and to coat it with the butter and cooked down squash mixture. Toast the rice for about 5 minutes and then add the wine, cooking until the liquid has completely evaporated. Using a wooden spoon, stir in the warm chicken stock ONE CUP AT A TIME waiting until all the liquid has been absorbed before adding more.  Don't stop stirring.  (Nobody said this was going to be easy!)

The rice will release its starch and begin to thicken to a consitancy like oatmeal:
After you have finally added all the stock and the rice is tender but not gritty, season the mixture with the salt and pepper and remove it from the hit.  Allow it to sit for a few minutes before adding in the cold butter and Parmesan.

Serve immediately and top with additional Parmesan and allspice:

Risotto can be considered a main course or appetizer, and I happened to serve my with a glazed spiced ham.  The salty-spicy ham complimented the creamy risotto and the touch of allspice united the flavors:
I thought it was delicious, although it did take quite a while to prepare, especially considering it was used a side dish, but if I ever get to The Maze at the London in New York City, I will be sure to try Ramsay's version!  

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  1. I love any kind of risotto! makes me hungry!

  2. This looks amazing, I am so ready to get back in the kitchen baking and making yummy fall dishes, thank you!

    xoxo, Tanya

  3. That looks really, really good!!! xo Diana

  4. That looks so delish! Too bad my husband is the pickiest person in the whole entire world. Maybe I could just make it and not tell him what it is made of?!

  5. Yum! That looks delicious. I am always looking for good risotto recipes so thanks for sharing yours.

    My weekly Say G'Day Saturday link up is on now so if you have a minute please pop by and say G'day! I'd be honoured if you could link up this yummy post too!

    Best wishes,
    Natasha in Oz

  6. definitely planning on making this one! yum!!!

  7. Yummy girl! What a great looking dish. Thanks for sharing.


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