Butternut Squash Risotto

  • 1 small butternut squash, peeled and cut into 1” cubes

  • 1/4 cup olive oil, divided

  • kosher salt

  • 8 cups chicken or vegetable stock

  • 1 onion, diced

  • 2 cloves garlic

  • 1 1/2 cups arborio rice

  • 1/2 cup white or rose wine

  • 1/4 cup Parmesan cheese

Preheat oven to 425F.

Toss the butternut squash with 2 tablespoons oli and sprinkle with salt and pepper.

Lay on a parchment lined baking sheet and roast butternut squash for 25 to 30 minutes or until fork tender.

In a large Dutch oven add the remaining olive oil and warm over medium heat. Add the onion and cook until soft, about 4 to 6 minutes. Add the garlic and rice and cook for 30 seconds. Deglaze with wine and cook until mostly evaporated. Add in stock ,2 cups at a time, and stir until rice has absorbed the liquid. Add another 2 cups at a time until all of the liquid has been absorbed.

Top with Parmesan cheese, and sage (I didn’t have any) and taste for salt and pepper. Serve immediately.

Makes 4 servings

Amanda FredericksonComment