Butternut Squash Risotto

Recipe by Chef Jason Bruner

Instead of throwing a lot of heavy cream into the risotto, take a southern Italian approach, relying on peppery olive oil to help the rice toast, letting the starch of the Arborio rice provide the creaminess that’s so essential to a good risotto. Butternut squash is prevalent in farmers markets and at local grocers during this time of year; roasting it deepens its natural sweetness, making it the perfect balance for this savory, comforting risotto.

Photography By Shell Royster | June 05, 2019

Ingredients

SERVINGS: 4-6

1 (2-pound) butternut squash
2 tablespoons olive oil
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 tablespoons unsalted butter
½ cup minced shallot
1 ½ cups Arborio rice
1 cup dry white wine
6 cups chicken stock, warmed
1 cup grated Parmesan cheese
Garnish: micro greens

Instructions

1. Preheat oven to 400°. Peel butternut squash; remove and discard seeds. Cut into 3/4-inch cubes. Place squash on a rimmed baking sheet; toss with olive oil, 1 teaspoon salt and ½ teaspoon pepper. Roast until tender, 25 to 30 minutes. Set aside.

2. In a Dutch oven, melt butter over medium-low heat. Add shallots; cook until translucent but not browned, about 10 minutes. Add rice, stirring to coat the grains with butter. Add wine; cook 2 more minutes.

3. Stir in two ladlefuls of warm stock, 1 teaspoon salt, ½ teaspoon pepper and stir. Let simmer 5 to 10 minutes or until stock is absorbed. Continue adding stock, 2 ladlefuls at a time, letting liquid absorb in between additions. Stir constantly, adding stock until rice is cooked through, but still al dente, about 40 minutes.

4. Remove from heat; stir in cheese. Top with roasted squash and micro greens, if desired.