Roasted Butternut Squash Risotto



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Serves
4
Prep
15 minutes
Cook
65 minutes
Roasted Butternut Squash Risotto

Risotto made easy, this delicious recipe is perfect for a cold winter night. With perfectly roasted butternut squash and Parmesan cheese, this dish is creamy and comforting. For a tasty topping, opt in for the fried sage. 


Ingredients


For the Butternut Squash Risotto:


3 tablespoons of olive oil 


1 small yellow onion 


2 cloves of garlic, pressed or minced 


4 cups (32 ounces) of vegetable broth 


1 cup of water 


1 1/2 cups of brown arborio/short-grain brown rice 


1 small butternut squash (about 2 pounds), peeled and sliced into 1/2 inch cubes 


1 cup of freshly grated Parmesan cheese


1/2 cup of dry white wine, optional 


3 tablespoons of unsalted butter, diced 


1 teaspoon of salt 


Freshly ground black pepper, to taste 


Pinch of red pepper flakes 


For the Fried Sage:


1 tablespoon of extra-virgin olive oil 


16 to 20 fresh sage leaves, chopped 


Directions


1. Place your oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup of broth from your container and set it aside for when the risotto is out of the oven. 


2. Heat 1 tablespoon of olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes. 


3. Add 3 cups of broth and 1 cup of water, cover, and bring to a boil over medium-high heat. Remove from the heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. 


4. After placing the pot of risotto in the oven, toss the cubed butternut squash with 2 tablespoons of olive oil on your lined baking sheet. Sprinkle with salt and freshly ground black pepper and arrange the squash in a single layer on the pan. Roast on the upper rack until the squash is fork tender and the edges are deeply caramelized, tossing halfway. Start checking for doneness around 40 minutes, but this could take up to 60 minutes. 


5. While the risotto and squash are in the oven, fry the sage. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside. 


6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, and butter. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, and a pinch of red pepper flakes. 


7. Stir in the roasted butternut squash. Taste and add more salt and/or pepper, as needed. Sprinkle with fried sage. 


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