Butternut Squash Risotto
Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth, divided
- 1 cup water
- 1 ½ cups brown arborio/short-grain brown rice (or any rice you have on hand)
- 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
- 1 cup grated Parmesan cheese* (about 2 ½ ounces)
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon salt
Directions
- Place your oven racks in the lower third and upper third positions (we’re going to bake the risotto on the middle rack and roast the squash on the upper rack at the same time), then preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
- Heat 1 tablespoon olive oil in a medium-to-large Dutch oven over medium heat until shimmering. You can also use an oven-safe casserole dish in place of a Dutch oven. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from 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. It will seem pretty dry when you take off the lid, but don’t worry!
- Immediately after placing the pot of risotto in the oven, toss the cubed butternut with 2 tablespoons of olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender (about 40-60 minutes) and the edges are deeply caramelized, tossing halfway.
- 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.
- Stir in the roasted butternut squash. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls.
Source
Adapted from
https://cookieandkate.com/roasted-butternut-squash-risotto/
Primary Ingredient
Butternut Squash
