Roasted Butternut Squash Risotto
This was delicious risotto, especially since I served it with my world famous braised short ribs! I would recommend this for the holidays. People will be very impressed with this dish. It is quite easy to make, especially since you can make the puree a day ahead.
Butternut Squash Puree
- 1 pound butternut squash, peeled and cut into 2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt
- Pepper
Preheat oven to 350 degrees F.
Add the squash to a lined cookie sheet. Add the oil, honey, rosemary, thyme, salt and pepper. Mix well and roast for 30 to 40 minutes or till the squash is tender to the touch. Process till smooth in a processor. Take out and keep aside.
- 2 tablespoons extra virgin oil
- 1 tablespoon butter
- 2 large shallots, minced
- 2 cups Arborio rice
- ½ cup white wine
- 1 cup butternut squash puree
- 4 to 6 cups chicken stock, hot
- ½ cup grated Parmigiano-Reggiano
- Salt
- ½ cup parsley, chopped
- Freshly ground black pepper
Add the oil and butter into a medium saucepan and sauté the shallots until translucent and soft. Add the rice and stir until the rice is coated with oil and butter and gets translucent, 3 to 4 minutes. Add white wine and stir over medium heat until all liquid is absorbed. Add the butternut squash puree, stir to combine. Add the chicken stock in ½ cup increments. Allow the stock to absorb while stirring. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy. Stir in the cheese and salt. Mix well and check for seasonings. Serve with braised short ribs or any other protein.
