ROASTED BUTTERNUT SQUASH RISOTTO
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Risotto
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound butternut squash, peeled and cut into ½-inch cubes (1 medium squash)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups vegetable broth or chicken broth
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • ¼ cup dry white wine
  • ¼ cup freshly grated Parmesan
Instructions
  1. Preheat the oven to 425 degrees F.
  2. On a baking sheet, toss the squash with1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until golden and caramelized at the edges, stirring at least once, 20-25 minutes. Let cool.
  3. Bring the vegetable broth or chicken broth to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
  4. Heat the remaining 2 tablespoons of oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes.
  5. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper.
  6. Stir in the wine and cook until almost completely evaporated.
  7. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40-45 minutes--you may or may not use all the broth.
  8. Remove the risotto from the heat and stir in the Parmesan and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-butternut-squash-risotto/