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ROASTED BUTTERNUT SQUASH RISOTTO

 

Risotto is typically made with short-grain Arborio rice with a constant stirring and slow addition of liquid for a chewy, creamy texture. Here we've added roasted butternut squash for extra richness.
Serves 4

Ingredients
Squash
• 1 medium butternut squash, peeled, halved, seeded, and cut into 1/2" cubes
• 2 tbsp. extra-virgin olive oil
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tsp. fresh thyme leaves

Risotto
• 2 1/2 - 3 cups chicken or vegetable broth
• 2 tbsp. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 1 large garlic clove, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1 tbsp. finely chopped fresh thyme
• Freshly grated Parmesan cheese, optional


Ingredients
Heat oven to 400 degrees.

For the Squash: Place the squash in a baking pan, drizzle with the olive oil, season with salt and pepper, and toss with the thyme leaves to coat. Spread the squash in an even layer and roast for 35 minutes or until tender and golden brown around the edges. Remove pan from the oven and set aside while making risotto.

For the Risotto: In a medium saucepan, bring the broth to a boil over high heat. Reduce heat and keep broth cooking at a simmer.

In a 3-qt. saucepan, heat oil over medium heat and saute onions until translucent. Add garlic and rice and saute for 2 minutes until rice is well coated with oil.

Combine wine with hot broth. Add about 1 cup of the simmering broth mixture to the rice and cook, stirring, until liquid is absorbed. Continue cooking and stirring, adding more broth until rice has absorbed almost all of the broth before adding more. Rice should remain at a simmer. After rice has simmered for 15 minutes, taste a grain. It should be almost done, with only a small, firm center yet to be cooked through. Continue to cook for 4 minutes, stirring continuously until center is soft but not mushy.

Toss with thyme, roasted squash, and Parmesan cheese, if using. Serve immediately.