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
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.
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.
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.
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.
No, don’t rinse it because this will wash away all of the starch needed to make your risotto creamy.
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.
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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Butternut Squash Risotto
- 1 medium butternut squash, about 2 pounds
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tbsp butter
- 2 ounces Pancetta or bacon, diced
- ½ small onion, about 1 cup diced
- 1 tsp minced garlic
- 1 ½ cups arborio rice
- 3 cups vegetable stock
- ½ cup grated Parmesan plus extra for garnishing
- chopped parsely fpr garnishing
- 4 Pete and Gerry's Organic Eggs
- Preheat the oven to 375°F and line a large baking pan with parchment paper.
- Peel and remove the seeds of the squash, then dice it into small one-inch squares.
- Toss the squash in a bowl with the olive oil, salt, pepper, garlic powder and oregano.
- Transfer the squash to your baking pan and place in the oven.
- Roast for about 45 minutes or until the squash is soft when stabbed with a knife.
- Transfer the squash to a food processor or blender and blend on high speed until smooth.
- Bring a small pot of water to a boil for the eggs.
- In a large pan, melt the butter and add the pancetta or bacon.
- Cook for 2-3 minutes then add the diced onion.
- Sauté until the onions are soft and then add the garlic and rice. Stir well.
- Add 1 1/2 cups of the butternut squash puree and stir.
- Over a low-medium heat, gradually begin to add the vegetable stock about a half cup at a time.
- Stir each time until the rice absorbs the liquid and then add more stock.
- Taste the risotto after about 15 minutes. The rice should be almost soft to the bite and creamy.
- Add more stock if needed and continue stirring and cooking.
- Once the risotto is almost ready, add the eggs to the boiling water.
- Cook the eggs for 6 minutes, then place the pot under a tap with running cold water.
- Add ½ cup of the Parmesan to the risotto and stir. Add a little more stock if it seems too stif and gently stir.
- Place the risotto onto your four serving dishes.
- Peel the eggs and cut each one in half, placing the two halves on each risotto plate.
- Garnish with extra Parmesan and chopped parsley if desired.