Risotto with Roasted Winter Squash
Risotto with Roasted Winter Squash
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color
Ingredients
- 1 pound winter squash about 1/2 of a good-size butternut peeled, seeded and cut in 1/2 inch cubes
- 2 tablespoons extra virgin olive oil
- 7 -8 cups vegetable or chicken stock as needed
- 1 small or 1/2 medium onion
- 2 large garlic cloves minced or pressed
- salt to taste
- 1 ½ cups rice uncooked
- ½ cup dry white wine
- 1 teaspoon chopped fresh sage
- 1-2 ounces Parmesan cheese 1/4 to 1/2 cup grated
- 3-4 tablespoons chopped fresh parsley
- freshly ground pepper
Instructions
Roast the Squash
- Preheat the oven to 425ºF.
- Cover a baking sheet with foil.
- Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer.
- Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized.
- Remove from the heat.
Heat Stock
- Bring the stock to a simmer in a saucepan.
Cook Onion, Garlic, and 1/3 of the Squash
- Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion.
- Cook, stirring, until the onion begins to soften, about 3 minutes
- Add one third of the squash, the garlic, and about 1/2 teaspoon salt.
- Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute
Add Rice and Wine (stirring constantly)
- A add the rice.
- Cook, stirring, until the grains of rice are separate.
- Stir in the wine and cook over medium heat, stirring constantly.
- The wine should bubble, but not too quickly.
Add Stock and Squash (stirring often)
- When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash.
- The stock should bubble slowly.
- Cook, stirring often, until it is just about absorbed.
- Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente.
- Taste and adjust seasonings.
Add Remaining Ingredients and Cook Until Creamy
- Add the remaining roasted squash and another 1/2 cup of stock to the rice.
- Stir in the Parmesan and parsley, and immediately remove from the heat.
- Add freshly ground pepper, taste one last time and adjust salt.
- The rice should be creamy.
- Serve at once.
Notes
Found online at: https://cooking.nytimes.com/recipes/1016517-risotto-with-roasted-winter-squash