This past fall and winter I have acquired an obsession with butternut squash. Roasted with olive oil, salt, and pepper I could literally eat a whole pan out of the oven. This risotto is perfect during a cold day and I used a recipe from The Italian Dish.
Roasted Butternut Squash Risotto (serves 4)
1 small butternut squash
4 tablespoons olive oil
1 large sweet onion, diced
1 large garlic clove, minced
1 cup arborio rice
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 cup white wine
6 cups chicken stock, warm on stove
1 1/2 cups grated parmesan cheese
Pre-heat oven to 350 degrees. Peel squash and cut in half vertically. Cut off the ends. Scoop out the insides. Cut it into bite-size cubes and place on a sheet tray. Drizzle with olive oil, add salt and pepper to taste. Bake until caramelized. It took me around an hour.
In a medium size pan, add olive oil and chopped onions. Sauté until the onions are soft. Add in the garlic and sauté for a minute. Add rice and stir for around 2-3 minutes. Add in the herbs.
Add the wine and let it simmer. Start adding the warm stock by two ladles each interval. Stir the risotto, and leave pan uncovered. When the stock is almost completely evaporated add another two ladles until all the stock is added. Be patient with this process because this is how the risotto becomes creamy! When you have reached this texture turn off the heat. Add in the cheese and squash and dig in!