Autumn Risotto with Roasted Butternut Squash
This is a delicious dish to make in the autumn season. The addition of roasted butternut squash is extremely flavorful. I have used pumpkin as a substitute…and it is equally delicious.
Roasted Butternut Squash: 2 Cups Butternut Squash, Cubed, 4 Tbsp. Extra Virgin Olive Oil, Sea Salt & Pepper
1 Qt. Chicken Broth
4 Tbsp. Olive Oil
1 ½ Cups Arborio rice
½ Cup Parmesan Cheese Grated
4 Tbsp. Butter & ½ Cup Half & Half
Salt & Pepper to taste
Fresh Herbs & Parmesan Cheese to Garnish
Cut your buttnernut squash into 1” cubes. Place on a baking sheet and drizzle with extra virgin olive oil, sea salt and pepper. Roast in a preheated 400 degree F oven for approx. 45 minutes (until tender). Meanwhile, heat the chicken broth in a medium pot. Separately, in a large saucepan, heat the olive oil over medium heat. Add the arborio rice and sauté for approx. 2 minutes, making sure that all the rice grains are covered with the oil. Add 1 cup of the warm chicken stock to the rice and stir until the liquid is fully absorbed. Add another cup of the chicken stock and repeat the process until all the chicken stock has been absorbed. The process should take approx. 20 minutes for all the chicken stock to be absorbed. If the rice is not tender after all the stock has been absorbed, add warm water to the mixture. Stir in the parmesan cheese, the butter and the half & half. Season to taste with salt and pepper. Add the roasted butternut squash to the mixture, topping with additional butternut squash, fresh herbs and parmesan cheese. Enjoy!