Butternut Squash Risotto
Risotto is time consuming but actually quite easy to make. It’s also super adaptable to seasonal produce, plus once you know the process of risotto you won’t even have to look at a recipe.
Yield: 2-3 servings
Total cook time: 30-45 minutes
Ingredients
1 butternut squash
2 tbsp olive oil, divided
Salt and pepper, to taste
1 shallot, small diced
1 cup arborio rice
1/2 cup dry white wine
6-8 cups vegetable broth
4-5 sage leaves, chiffonade
1 tbsp butter
1/2 cup grated parmesan
Directions
Preheat oven to 400°F.
Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with 1 tablespoon olive oil and season with salt and freshly cracked pepper. Roast for 25 to 30 minutes, tossing once or twice, until very tender. Set aside.
Meanwhile, in a medium saucepan, heat broth until steaming. Keep on low heat.
In a large sauté pan, heat oil over medium heat. Add shallot and cook about 3-5 minutes or until softened but not browned. Stir in rice and cook about 2 minutes or until the edges of rice grains begin to look translucent. Pour in wine, stir briefly, and let the liquid absorb into the rice, about 2 minutes.
When all the wine is absorbed, season lightly with salt and pepper, then start to slowly add in the broth, one to two ladles at a time (or about 1/2-1 cup). Stir briefly when first adding the broth then let simmer until almost fully absorbed and appears dry. Continue adding broth, a ladle at a time, until rice is softened and fully cooked but still al dente, about 30 minutes.
Turn off heat, stir in butter, sage, parmesan, and butternut squash. Season to taste with salt and pepper.
