Roasted Butternut Squash Risotto
 
Ingredients
  • 1 butternut squash, peeled, seeds removed and cut into 1-inch cubes
  • 1 TB olive oil
  • 1 tsp. dried sage
  • 5 cups chicken or vegetable broth*
  • 2 TB butter
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 2-inch piece of fresh ginger, peeled and minced
  • Pinch red pepper flakes (optional)
  • 1 cup Arborio or Carnaroli rice
  • 1 cup white wine
  • 5-6 fresh sage leaves, sliced thinly
  • ½ cup Parmesan, grated
  • ¼ cup chopped walnuts, lightly toasted in a dry skillet
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 and line a baking sheet with foil or a Silpat baking mat.
  2. Toss the cubed butternut squash with the olive oil, dried sage and salt and pepper. Place the cubes in a single layer on the baking sheet.
  3. Roast the squash for 20 minutes until tender. Remove and set aside.
  4. Heat the chicken or vegetable broth in a medium saucepan just to a simmer and keep warm.
  5. Melt the butter over medium heat in a large, wide sauce pan or Dutch oven.
  6. Saute the onion in the butter until translucent, about five minutes and season well with salt and pepper.
  7. Add the garlic, ginger and red pepper flakes, if using, and saute a few additional minutes until fragrant.
  8. Add rice to pan and toss to coat with the butter. Saute until slightly toasty, about two minutes.
  9. Add white wine to the pan and stir to combine. Keep stirring until most of the wine is absorbed.
  10. Add 1 cup warm broth to the pan and stir. Keep stirring until most of the broth is absorbed.
  11. As the broth in the pan is absorbed by the rice, continue adding broth, a half cup at a time, stirring constantly. At first, the broth will be absorbed quickly, but as the rice becomes more saturated, it will absorb the broth slower and you will stir for longer before needing to add more.
  12. Keep the rice at a gentle simmer, adjusting the heat as necessary.
  13. About fifteen minutes after you added the first cup of broth, add the squash and toss to combine.
  14. Continue adding broth, stirring and waiting until the broth is absorbed before adding more, until the rice is tender and cooked through. It will take about 25-30 minutes total.
  15. When rice is done, add sage and grated Parmesan and stir to combine.
  16. Taste the rice and adjust the seasoning.
  17. Serve warm garnished with toasted walnuts.
Notes
*With chicken broth, this meal is meatless but not vegetarian. For a true vegetarian meal, use vegetable broth.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/03/05/change-squash-risotto/