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Butternut squash Risotto

This twist on classic risotto creates a lighter and fresher base to accompany your meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

Butternut squash broth
  • 1 small butternut squash
  • 1 head garlic, peeled roughly 10 cloves
  • 1/2 cup olive oil
  • 6 cups chicken broth
  • 1-2 cups water optional
Risotto
  • 1 1/4 cup Arborio rice
  • 1 large shallot
  • 1 lemon, juiced
  • 1/4 cup butter
  • 1/2 cup parmesan, grated
  • 1-2 tbsp garlic-infused olive oil

Method
 

Butternut squash broth
  1. Preheat the oven at 400℉.
  2. Peal and remove the seeds from the butternut squash. Cut into small cubes (about 1 inch) and put in a bowl. Toss with olive oil, salt, and pepper.
    On a parchment paper lined baking sheet, put the butternut squash in an even layer for even cooking.
  3. In a mini cocotte, add your garlic cloves and olive oil. Season with a pinch of salt. Cover with the lid and put it on the same baking sheet as the butternut squash.
  4. Put the baking sheet in the oven to roast for 30 minutes. Once ready, remove the baking sheet from the oven. Remove the garlic cloves from the mini cocotte, but keep the oil! We will use it later.
  5. In a blender, add in the butternut squash, the garlic cloves and 3 cups of broth. Blend until you get a smooth broth, adding more liquid if needed.
    Note: You will need about 6 cups of liquid for the risotto. You can add more broth or water to ensure you have a runny broth. We are not going for a creamy butternut squash soup, we want the rice to absorb the liquid. If you have more than 6 cups of liquid in the end, you can keep it to reheat the risotto the next day (if you have leftovers!).
Risotto
  1. In a large pan or dutch oven, heat up a few tablespoons of olive oil on medium-high heat.
  2. Add your thinly chopped shallot and sauté for a few minutes until fragrant.
  3. Add your rice and toast for 3-5 minutes.
  4. Deglaze the pan with the lemon juice.
  5. On medium-low heat, start adding one to two ladles of butternut broth while stirring constantly. Once the rice has absorbed most of the liquid, add another one or two ladles of butternut broth. Repeat until you have added about 6 cups of liquid and the rice is al dente.
  6. Add the butter and stir until it has melted. Add the grated parmesan and stir until combined.
  7. Serve with your protein of choice or by itself, with a tablespoon or two of the garlic-infused olive oil drizzled on top.