Roasted Butternut Squash Risotto
It has really turned cold here and so it's time to make risotto for fall and that means butternut squash risotto. That doesn't just mean butternut squash, but roasted butternut squash. Roasting the vegetables for any dish intensifies its flavor and sweetens it and butternut squash really benefits from this technique. Please keep in mind that this dish, as usual, is about technique, not an exact recipe. A couple of glugs of olive oil, a sprinkling of salt - how long to roast - these are things all up to you. You should cook by feel, by intuition and that will come with practice. But you must be free to experiment and cook to your liking - maybe you like more pepper or olive oil than I do - or less salt. It is up to you and yes, you can adjust these things. So don't be restricted to exact measurements. As I've explained before, you shouldn't be afraid of making risotto because of the stirring. Stir a little, attend to something else in the kitchen, stir a little, sip a glass of wine, stir a little. . . you get it. For quantities, when I make risotto, I usually figure about 1/4 cup dry rice per serving.
Total Steps
15
Ingredients
10
Tools Needed
8
Ingredients
- 1 small butternut squash
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion, diced
- 1 large garlic clove, minced
- 1 cup arborio or carnaroli rice
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1/2 cup white wine
- 6 cups chicken stock, warmed
- 1/2 cup grated Parmigiano Reggiano cheese
Instructions
Step 1
Peel squash with vegetable peeler. Trim ends.
Step 2
Cut squash in half, vertically. Scoop out seeds. (You can save one half for another use).
Step 3
Cut squash into 1 inch cubes and place on foil lined baking sheet.
Step 4
Drizzle squash cubes with olive oil, salt, and pepper.
Step 5
Bake at 350 degrees F until tender.
Step 6
Test with a fork. Continue roasting until crispy and caramelized.
Step 7
Meanwhile, in a medium size pot, add 2 tablespoons olive oil and chopped onion.
Step 8
Saute onion until a little soft.
Step 9
Add garlic and saute.
Step 10
Add rice and toast, stirring, then add herbs and stir.
Step 11
Add wine and let simmer.
Step 12
Start adding warmed stock with a ladle, a couple of ladles at a time.
Step 13
Stir the risotto, leave uncovered at a simmer. When the stock has almost completely evaporated, add a couple more ladles and stir.
Step 14
Continue adding stock and stirring until risotto is creamy.
Step 15
Turn off heat and add cheese and roasted squash.