Roasted Butternut Squash Risotto
This is a great fall recipe; it combines the inherent creaminess of traditional risotto with the sweet yet savory flavor of the roasted squash, which pairs with the lemony notes of the thyme.
Ingredients
1 tablespoon butter, melted
1/8 teaspoon freshly ground black pepper
2 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon olive oil
2 teaspoons minced fresh garlic
4 1/2 cups fat-free, lower-sodium chicken broth
1 cup finely chopped onion
1 1/4 cups uncooked Arborio rice
1/2 cup chardonnay
2 tablespoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Preparation
Preheat oven to 400°.
Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat butter in a large saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and sprinkle with thyme.
My daughter and I are new to risotto. But but really enjoying the texture. I’ll have to try this one. Thanks!
I the texture of risotto can be a little strange at first…but delicious! I hope you do try it…thanks for stopping by!
Hi there! I wanted to let you know I nominated you for the Wonderful Team Membership Award. 🙂 Here is the link to let you know what to do: http://wp.me/p2GO4t-4K
Thank you so much…just left a comment on the post!
Hey! I love your blog! Your the first teen guy blogger my age into making fancy, complex food! I wish I could describe food in the way you do! I am going to make this! I am putting a really good recipe I tried yesterday (Michael Symon’s) in a post soon! You should really try it!
Thanks…I hope you do! I will be sure to check out your post!
Yum! I think I’ll try this with the giant hubbard squash that’s been on my counter for the last week!
I am sure that will be great!
My wife and I tried out your recipe last weekend and it was a hit with the family. Thanks for sharing this amazing risotto recipe 🙂
Wow, It is awesome to hear that you tried it! Thanks for positive feedback!
Myohmy that looks good! 🙂
you don’t seem to be active but this risotto looks too good to not leave a comment… nominating you for the Liebster Award! http://whatwillicooktoday.wordpress.com/2013/06/01/liebster-award/
I may start to post again this summer, but thank you!