Butternut Squash Risotto
Butternut Squash Risotto
I absolutely love, appreciate, respect and cherish risotto even though its one of those dishes you cannot walk away from when cooking. But then again, maybe that’s what I love about it so much! It’s fussy enough to need your undivided attention but simple enough where I still make it a few times a week. However you choose to approach risotto, know that it’s well worth the vigorous stirring – in fact, that makes it even creamier!
Yield: 4 servings
Preparation time: 20 minutes
Cook Time: 30 minutes
1, 3-pound butternut squash, peeled and cut into 1/2-inch cubes
olive oil, as needed
kosher salt, as desired
freshly ground pepper, as desired
1 tablespoon unsalted butter
1 shallot, minced
2 cups Arborio rice
1/2 cup white wine, like sauvignon blanc
6 cups, plus more if needed, low-sodium chicken stock
2 teaspoons roughly chopped fresh sage
1/3 cup grated parmesan, plus more for garnish
1. Preheat oven to 425ºF.
2. In a small bowl, toss together butternut squash, olive oil, salt and pepper.
3. Line a baking sheet with parchment paper and evenly divide butternut squash into an even layer. Place in preheated 425ºF oven and allow to roast until golden brown in color and soft, approximately 25 minutes. Remove from oven and allow to cool at room temperature.
4. In a small saucepan, add stock and allow to heat until just a simmer. Keep to the side.
5. In a small Dutch oven oven medium – high heat, add butter and 1 tablespoon of olive oil allowing to heat and butter to melt, approximately 1 – 2 minutes. Add shallots and allow to cook until translucent, approximately 2 minutes.
6. Add Arborio rice and stir until just incorporated and coated. Add wine and using a wooden spoon, scrape against the bottom of the pan to remove any browned bits. Cook until au sec (almost dry), approximately 1 minute.
7. Add stock, starting with two cups, and vigorously and constantly stir until large bubbles form and moisture has almost evaporated, approximately 4 minutes. Another test, is by drawing a line down the middle of the pan with your wooden spoon. If the rice floods back in, keep cooking. If the rice stays separated and the well in the middle remains, its time to add more stock! Keep adding more stock, with 1 – 2 cups at a time, and stirring vigorously until the Arborio no longer has a crunch, approximately 25 – 28 minutes.
8. Remove from heat, add sage and parmesan, stir until parmesan has melted. Serve and finish with fresh parmesan to garnish.
Kitchen Note: Feel free to add whatever roasted veggies or herbs you choose but this combination is pretty solid!