Butternut Squash Risotto

Butternut Squash Risotto

So. Roommate loves risotto. I love roasted squash. I mean, I think risotto is fine, and it’s not like he dislikes squash, but I thought I might be able to get us both excited about dinner if I combined these things we liked. And so I went hunting for a recipe — and found one!  This is a traditional risotto, largely, with a bit of turmeric added for color and roasted squash chunks stirred in at the end. Next time, I’ll try it with a bit of squash puree mixed into the broth as well, to add more squashy flavor to the rice. The roommate and I both liked it quite a bit!

Roasted Butternut Squash Risotto, adapted from the Pioneer Woman

12 oz. cubed butternut squash (I cheat and buy bagged)
3 Tbsp. olive oil, divided
1 Tbsp. butter
1 small onion, diced
3 cloves garlic, minced
1 c. arborio rice
1/2 tsp. turmeric
1/4 tsp. chili powder
1/4 c. white wine
4-5 c. low sodium chicken broth
1/4 c. heavy cream

Preheat oven to 400F. Toss the squash with 2 Tbsp. olive oil and season with salt and pepper. Roast for 30 minutes or so, until it’s caramelized.

Warm the chicken broth over low heat.

Meanwhile, in a large pot over medium heat, melt the butter and mix with the rest of the olive oil. Let the butter foam out, then add the onion. Let that cook until it softens, about 7 minutes, and add the garlic. Let that cook for another 3-4 minutes and add the rice. Stir it to coat it with the oil/butter mixture and keep cooking and stirring. The rice grains should turn mostly translucent, with opaque white bits at their centers. Add the turmeric and chili powder, stir to mix in, and add the wine. When the wine is almost gone, start adding broth, around a cup at a time. Stir and drop the heat to lowish. Keep adding more broth when it dries until the rice has reached your desired degree of tenderness.

Stir in the squash chunks when they’re cooked through. Add the heavy cream. Season to taste. Serve!

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~ by iliadawry on 10 April 2013.

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