Roasted Butternut Squash Risotto

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Processed with VSCO with 5 preset

Risotto…just typing this up is making me drool EVERYWHERE. That’s how strong my love is for risotto, because you can’t deny the goodness that is Risotto. Cheap? Good. Easy? Good. Cheese? GOOOOD. (Friends reference, for those of you who have been living under a rock).

The most fun part of this Risotto recipe was adding a little Fall flavor to it, and after forcing family/friends to “try this recipe, you’ll LOVE it”, I think I’ve nailed the perfect Risotto for you. As always, this recipe is very approachable and easy to make–plus it’s perfect for a meal to impress your friends with, or for a good Friday night dinner!

P R E P

Risotto is easy but it does require attention (aka being close to the stove) for 30+ minutes. My recommendation is having a hefty glass of wine to add to the ambiance–it truly is the best addition. Aside from cutting up the onion and garlic, your prep is complete!

 

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What you’ll need

For the Risotto

  • 1 large saucepan.
  • 2 tablespoons of unsalted butter.
  • 1 small yellow onion, chopped.
  • 3 cloves of garlic, either minced or finely chopped.
  • 1 1/2 cups of arborio rice.
  • 1/2 cup of dry white wine.
  • 4-6 cups of vegetable stock.
  • 1 cup (or more) of shaved Parmesan cheese.
  • 1 teaspoon of salt.
  • Pepper to taste.
  • 1/4 cup of dried cranberries.
  • 3-4 sprigs of sage.

For the Squash

  •  1 cookie sheet.
  • 3 cups of butternut squash. I usually buy the pre-cut at the store to save myself time.
  • 2 tablespoons of olive oil.
  • Sprinkle the following: Cayenne (be stingy, since this can really pack a kick), cinnamon, salt and pepper.

Total Prep Time: 5 minutes

Total Cooking Time: 45 minutes

Servings: 2-3

Directions

  • Preheat oven to 375.
  • Spread butternut squash cubes over your cookie sheet and combine olive oil and spices.
  • Bake for 15 minutes until the squash is cooked (you should easily be able to pierce with a fork).
  • Turn the oven to broil, and cook for an additional 5 minutes–you want the squash to be a little crispy!
  • Preheat butter over medium heat with large saucepan.
  • Add chopped onion and garlic. Cook until the onions are soft and translucent, roughly 5 minutes.
  • Add arborio rice, and mix with the butter mixture until the rice is nice and coated.
  • Add the wine for that sizzle!
  • Add 1 cup of broth and a few pinches of salt. Once the broth is almost soaked up by the rice, add another 1/2 cup.
  • Continue to add broth as the liquid dissolves 4-5 times until the rice is thick and creamy in texture.
  • Remove from heat, and add 1 teaspoon of salt and the cup of Parmesan. Mix to combine.
  • Spoon risotto into bowls and top with the roasted butternut squash, a handful of dried cranberries, and a sprig of sage. ENJOY!
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Processed with VSCO with 6 preset

POST COOKING NOTES

  • I’ve found that risotto isn’t the best as leftovers–the rice ends up drying out and the flavor just isn’t quite the same as it is when it’s warm and fresh.
  • Sage, cranberries and squash is all optional! If you’re not a fan of those little add-ins, you can omit and just enjoy the creaminess and goodness that is Risotto.
  • Best paired with a white wine or rose. Bottle is recommended…

 

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