Creamy and delicious butternut squash risotto with a soft yolk organic egg and Parmesan cheese on top!
Risotto will always be one of my favorite Italian foods. I think it’s because I know I’ll end up with a plate of delicious rice that tastes so creamy and loaded with flavor if I make it correctly.
But making a risotto is actually quite easy; you just have to be patient. My butternut squash risotto isn’t made just by adding chunks of cooked squash to it.
It’s made by adding a roasted butternut squash puree, which makes the risotto even more silky smooth. This step takes a little longer but the effort is well worth it, and butternut squash has to be cooked slowly anyway.
Once the risotto has absorbed all of the stock, it’s time to add the final touch to this easy dinner. By adding a soft boiled Pete and Gerry’s Organic Egg to the risotto, you can take that creaminess to the next level.
This is a quality Italian meal that you’d expect from your favorite restaurant, but also one that you can easily make at home!
How do I make a six minute egg?
As the risotto is cooking, bring a pot of water to a boil. I prefer to make the butternut squash risotto first and cook the egg when the risotto is almost done.
The egg will keep warm as long as you don’t peel it until the last minute. Once the water is at a rapid boil, carefully use a spoon to drop your eggs into the water.
Set a timer for six minutes and go back to stirring the risotto. After six minutes, place the pot under the tap and run cold water into the pot to stop the cooking process.
When your risotto is ready to serve, peel your eggs and slice them in half to reveal that golden bright yolk that you’ll always find inside a Pete and Gerry’s Organic Egg. The hens are fed an all organic feed and left to roam the pasture all day long.
This is how hens should be raised to provide quality eggs. Happy hens lay better eggs, whereas a stressed hen in a caged environment will provide the opposite. That’s why I also choose a brand that cares for their flocks.
FAQ’s about making this butternut squash risotto recipe
Can I use another type of rice instead of Arborio? No, risotto must be made with Arborio rice because of its high starch content, which releases as it slowly cooks to create that ultra creamy texture.
Do I have to peel the squash? Yes, and take out the seeds so you are only left with the butternut squash flesh. Make sure to cut it up into small pieces or it’ll take longer to roast than large cubes of squash.
Do I really have to constantly stir my butternut squash risotto? You don’t have to for every second while it’s on the stove, but it can burn quickly so make sure the heat is low and if you step away, make sure to return to stir after a couple of minutes. Once the rice looks done, you need to add more stock and stir until all of the stock has been added and the rice is soft when tasted.
Can I use a poached egg or a fried egg? Of course, those are both great choices. Just make sure the yolk is soft as this is what brings the whole dish together when the yolk blends into the risotto.
Do I need to rinse the Arborio rice before cooking? No, don’t rinse it because this will wash away all of the starch needed to make your risotto creamy.
How will I know if my butternut squash risotto is done? It should take about 20 minutes to cook and if you slowly run a spoon through the risotto, the rice will fall back to the shape it was instead of staying on the path the spoon just took it. It should not be stodgy or firm, but moist and creamy.
What if I overcook my risotto? Don’t worry, just add some more liquid to release the starches, such as more stock, milk or cream. A knob of butter is also great for extra flavor and texture.
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