butternut squash risotto
ingredients
- •1 cup arborio rice (or short/medium grain rice)
- •1 butternut squash, peeled, cubed, and roasted until tender
- •4 cups vegetable or chicken broth, kept warm
- •2–3 cloves garlic, minced
- •3 tablespoons unsalted butter, divided
- •¼ cup grated parmesan cheese
- optional: fresh sage or thyme for garnish:
- •salt and freshly ground black pepper, to taste
instructions
preheat the oven to 400°f. toss the butternut squash cubes with a little olive oil, salt, and pepper. spread on a baking sheet and roast until tender, about 25–30 minutes. puree half of the roasted squash and leave the other half in cubes. pour in a large pan over medium heat, melt 1½ tablespoons of butter. the minced garlic and cook until fragrant, about 1 minute. pour in the rice and toast for another minute until the edges of the grains turn translucent. gradually add the warm broth, about ½ cup at a time, stirring frequently. allow the liquid to be absorbed before adding more. this process should take about 20–25 minutes, resulting in rice that is tender and creamy. when the rice is nearly done, stir in the pureed squash and roasted cubes. well to combine. pour in a small pan, melt the remaining 1½ tablespoons of butter over medium heat until it turns golden brown and smells nutty. this into the risotto along with the parmesan cheese. season with salt and pepper to taste. garnish with fresh sage or thyme if using, and serve immediately.