ROASTED BUTTERNUT SQUASH RISOTTO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
- Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
- Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
- Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.
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M√°rio Gomes
[email protected]I would definitely make this risotto again. It's a great way to use up leftover butternut squash.
D Moreno
[email protected]Overall, this was a good risotto recipe. It was easy to make and the flavors were well-balanced.
Dianne Fernandez
[email protected]The risotto was a little too al dente for my liking. I would have preferred it to be a bit softer.
Jephason Nyamwanga
[email protected]This risotto was a bit too bland for my taste. I think it could have used more seasoning.
Shopnil Radoyan
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of butternut squash, but I'm so glad I did! The squash was roasted to perfection and added a delicious sweetness to the risotto.
Wendy Collins
[email protected]This is my new favorite risotto recipe! The roasted butternut squash gives it such a unique and flavorful twist.
Chaim Student
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Nuwagira Jobson20
[email protected]This risotto was a hit at my dinner party! The butternut squash added a delicious sweetness and creaminess, and the crispy sage leaves were the perfect finishing touch.