Wednesday, December 23, 2015

Butternut Squash Risotto

I was so proud of myself that this recipe turned out as delicious as it did. I am - ashamedly - usually a boxed risotto kind of person, but this time, I wanted to go full homemade, and I did! This is a delicious recipe, and is based off of a Williams-Sonoma recipe. I used the full amounts of this recipe and later realized that it served six, so for this post, I'll cut it in half to serve three (although the leftovers were delish!). Enjoy!



Prep Time: 50 minutes
Cook Time: 50 minutes

Ingredients
3 1/2 tablespoons of unsalted butter, melted*
One (1) tablespoon of ground sage
Three (3) cups of vegetable stock -- I used half roasted garlic stock and half veg stock
1 1/2 cups of butternut squash, roasted
One (1) tablespoon of olive oil
1/2 cup of red onion, chopped and sauteed
One (1) cup of Arborio rice
1/2 teaspoon of rosemary, chopped finely
1/4 cup of dry white wine  -- I used a Pinot Grigio
1/2 cup Parmesan cheese
, grated*
Salt and freshly ground pepper, to taste
*this recipe can be vegan if you trade out the butter and skip the cheese

Directions 
In a large bowl, mash your roasted butternut squash pieces into a puree. You can decide how chunky you want to keep it for your risotto.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring to a simmer.


While that is simmering, use a large pan (I used a deep skillet) and heat the olive oil and rice together. The rice will need to cook for a  few minutes here, or until slightly translucent. (You can also cook using the directions on the rice's container.)
Into the rice's skillet, add the onions, sage, rosemary, and white wine. Stir until the rice has soaked up the liquid.
At this point, slowly add the squash/stock mixture. You'll add about 1/4 cup at a time and stir until the rice has completely soaked up the liquid and is tender.
After you've added all of the stock mixture, stir in the butter and the Parmesan cheese. Add salt and pepper, as needed.


Let sit for a few minutes until the risotto has thickened, and serve warm. Enjoy!