How To Make A Delicious Risotto With Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 450ºF.
• Halve the squash lengthwise and scoop out the seeds.
• Lightly oil a shallow baking dish and place half of the squash, cut side down, in the baking dish. Peel the other half of the squash then dice it into 1/4-inch cubes. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash.
• Bake the squash, stirring the cubes occasionally, for 15 to 20 minutes.
• Remove the squash from the oven. Transfer the cubed squash to a bowl, and holding the halved squash in a kitchen towel, scoop out the flesh and roughly chop it. Transfer the chopped squash to the bowl with the cubed squash.
• Combine the chicken broth and water in a medium saucepot over medium-low heat. Bring it to barely a simmer.
• Add the butter to a separate large saucepot over medium-low heat, then add the onion and garlic and sauté until soft, about 3 minutes.
• Increase the heat to medium and stir in the rice. Add the wine and continue cooking, stirring until the wine is absorbed. Stir in 1/2 cup of the barely simmering chicken broth, and cook at a simmer, stirring constantly, until broth is all absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more until half the broth has been added.
• Stir in all of the roasted squash and continue simmering and adding broth 1/2 cup at a time until the rice is tender and creamy but still al dente, about 18 minutes.
• Stir in 1/3 cup grated Parmesan cheese and 2 tablespoons chives. Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives.
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HOW TO MAKE A DELICIOUS RISOTTO WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425º F.
• Peel the squash, then dice it into ½ -inch cubes. This should yield about 4 cups of diced squash. Add the squash to a baking dish. Season it with the salt and pepper and drizzle it with the olive oil. Spread the cubes evenly and roast the squash for about 25 minutes or until the edges have started to caramelize, stirring occasionally. Remove from the oven and set aside. Because it shrinks during roasting, you should have about 2 cups roasted squash.
• While the squash is in the oven, prepare the other vegetables. Trim the leek, discarding most of the green part, but saving about two inches. Cut the leek lengthwise, wash it very well, then slice it into ¼-inch pieces. Cut the shallots from top to bottom, chop it into ribbons, and then into small ¼-inch pieces. Set them both aside.
• In a medium saucepan, bring the vegetable stock to a simmer, cover, and keep warm.
• While the vegetable stock is simmering, heat the olive oil over medium heat in a heavy-bottomed, wide, and shallow pan or skillet. Add the sage leaves and fry them for a minute or two, until crispy. Remove them with a slotted spoon and place them on a paper-lined dish.
• To the same skillet or pot, add the butter over medium heat and, once it is melted, add the leeks and the shallots, season with ½ tsp. of salt and freshly ground pepper. Cook for 5-6 minutes. Stir in the rice. Toast the rice stirring well for about 2 minutes, or, until the grains begin to become translucent around the edges.
• Next, add the wine and the thyme, and cook slowly until the wine is nearly all absorbed; about 2 minutes.
• Add one ladle of the hot stock to the skillet and cook, stirring occasionally, until the liquid is absorbed. Add another ladle of stock and stir frequently until the liquid is absorbed again. Repeat this process until almost all the stock has been used and the rice is cooked, but still al dente. Remove the thyme leaves and discard. This process should take about 20 minutes.
• Once the rice is the desired texture, stir in the Parmesan cheese and the last tablespoon of butter. Fold in the roasted butternut squash. Taste the risotto to adjust for seasoning (this will depend on how salty your stock is). If the risotto is too thick, add a bit more hot stock, or, hot water. The consistency of a perfectly cooked risotto should not be thick and heavy, nor should it be "soupy". It should be "saucy", like a pudding, and it should slowly spread on the plate when you serve it in.
• To serve, spoon the risotto onto warmed plates, top with the toasted pine nuts, and serve immediately with extra Parmesan cheese on the side.