Roasted Butternut Squash Risotto
Serves 4
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Ingredients
  1. 1 Butternut Squash (2 pounds / 1 kg)
  2. 2 tablespoons (30 ml) Olive Oil
  3. Kosher Salt and Freshly Ground Black Pepper
  4. 6 cups (1.5 l) Chicken Stock; preferably homemade
  5. 6 tablespoons (90 ml) (¾ stick) Unsalted Butter
  6. ½ cup (125 ml) Shallots; minced (2 large)
  7. 1 ½ cups (375 ml) Arborio Rice (10 ounces / 280 g))
  8. ½ cup (125 ml) Dry White Wine
  9. 1 teaspoon (5 ml) Saffron Threads
  10. 1 cup (250 ml) Parmigiano-Reggiano cheese; freshly grated
  11. 1 tablespoons (15 ml) Sage; minced
Instructions
  1. Preheat the oven to 400°F (200°C)
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch (2 cm) cubes. You should have about 6 cups (1.5 l).
  3. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper.
  4. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  5. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  6. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
  7. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  8. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  9. Off the heat, add the roasted squash cubes and the Parmigiano-Reggiano. Mix well, sprinkle minced sage and serve.
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