Butternut Squash Risotto

Ingredients:
1 Butternut Squash
1/2 Large Yellow Onion
2 Large Cloves of Garlic
1 1/2 Cups Arborio Rice
8 Cups Vegetable Stock
2 TBS torn Sage
1/2 Cup Dry White Wine
1/2 Cup Parmesan Cheese
Olive Oil
Salt & Pepper to Taste

Preparation:

Preheat the oven to 425 degrees. While the oven is preheating, halve, peel, de-seed and dice your butternut squash into 1/2 inch cubes. The oven should come to temperature about the same time you complete dicing. Toss your squash in just enough olive oil to coat the pieces, and dump out onto a baking tray.

Bake in the oven for 35 - 45 minutes, turning them with a spatula every 15 minutes.

While the squash is baking, prep the rest of your ingredients. Dice your half an onion, and toss it into a bowl. Peel and roughly chop the garlic, and add it to the onion. Measure out your 1 and 1/2 cups rice, and your 1/2 cup of white wine. I picked up the cheaper 4pack of Sutter Homes Chardonnay.

As the squash is nearing 20 minutes until finished, prep your stock and eventual pan you’ll be mixing this all into. Pour the stock into a larger pot, and get it up to a gentle boil before backing it back down to a gentle simmer. You want the stock hot, but not hot enough to reduce significantly during cooking time. Shred the sage, until you get to about 1/3 of a cup’s worth.

As the squash nears completion, it should be tender and caramelized. If it isn’t caramelized but is tender, that’s ok too.

Remove the squash from heat, and place about a tablespoons worth of oil in the sauté pan. Crank to medium high heat, and wait about 2 - 3 minutes for the oil to come up to temp. Back down to a medium heat, and toss in your onion/garlic mix. Sauté for roughly 3 - 5 minutes, until the onion is soft, and the garlic is aromatic.

Now add the rice, about 1/3 of the squash, and stir to introduce the ingredients to each other. After roughly 1 - 2 minutes add the 1/2 cup of white wine. You might hear the sizzle of the wine, and that’s ok. Stir while the alcohol in the wine is cooking off. When you can’t quite smell the wine anymore start adding your stock.

For the next 20 - 30 minutes, add between 1 and 2 ladles of stock at a time. You’ll want just enough to spread out and coat the rice. Stir frequently, allowing the rice to absorb the stock. In the last 10 minutes, add the rest of the squash and the sage. Taste for consistency and flavor, adding salt and pepper as you’d like. After the last of the stock has been poured in and absorbed, add your parmesan cheese. Stir in, remove from heat. Taste, adding additional salt or cheese as necessary. Cover with a lid, and let sit for 5 minutes.

The result was a beautiful risotto, that takes on a slightly orange color.

Plate and serve as an accompaniment or as an appetizer.

Original Recipe:
https://cooking.nytimes.com/recipes/1016517-risotto-with-roasted-winter-squash

--

--

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
T-Rex

T-Rex

A data loving dinosaur, usually found on http://splk.it/slack Trust Cohort 2018,2019,2020,2021; Amateur Cook, (he/him)