Butternut Squash Risotto
Ingredients
1 medium butternut squash
1 tablespoon olive oil plus extra for brushing squash
Salt and pepper, to taste
2 leeks
1 tablespoon butter
1 clove garlic, minced
1 cup arborio rice
1⁄4 cup white wine
4 cups chicken or vegetable broth
1⁄2 cup Parmesan cheese
Instructions
1. Preheat oven to 425*F. Cut butternut squash in half, scoop out seeds, and brush all sides with olive oil. Season with salt and pepper. Place cut-side up on baking sheet and roast for 45 to 55 minutes, or until squash is tender. Remove from oven and let cool. Once cooled, scoop out squash into bowl and mash with fork.
2. Trim leeks and cut in half lengthwise then cut into half moon slices. Place in large bowl, fill with water, and separate with fingers to ensure all of the dirt is removed. Rinse well.
3. Heat butter and 1 tablespoon olive oil in medium pot over medium heat. Add leeks and sauté until tender. Add garlic and stir until just fragrant, 30 to 60 seconds. Add rice and cook, stirring, for 1 to 2 minutes. Add wine and stir until absorbed.
4. Working 1⁄2 to 1 cup at a time, add broth to rice mixture. Stir often until broth is almost completely absorbed before adding more. Repeat until rice is tender.
5. Remove pot from heat and stir in squash, Parmesan cheese, and extra salt and pepper to taste.
Comments
This recipe is from Naturally Ella. I chose it with Art in mind since he is a huge fan of squash risotto. He’s actually a fan of winter squash in general which is pretty fantastic since I love the stuff. Risotto is a great way to use most types of winter squash – it works well with most of them except spaghetti squash. This will probably be a stable in the weeks to come. I like the flavor of the leeks in this recipe, it’s a milder flavor than the usual onions I use.
Shown here with Pan Seared Rib Eye and Garlic Butter.
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