In My Active Kitchen

Having fun in the kitchen and out

Roasted Butternut Squash Risotto

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risotto 1

I love risotto.  Simply love it.  It’s creamy, savory and freakin’ delicious.

So that’s why I decided to make butternut squash risotto for dinner last night.  But not just any butternut squash risotto, roasted butternut squash risotto.  Yep, I did that. It’s amazing. You should try it.

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For some reason, people are intimidated by risotto; but really is that it’s just time consuming.  All you need to do is stir, stir, and stir some more.

Risotto collage

It’s really not that difficult.   It can be a huge pain in the ass, but it’s not difficult.  Plus, the end result makes all the stirring worth it. I’m also pretty sure it helps tone your arms. (Hoping)

I opted to roast the butternut squash in this recipe for two reasons: one it’s a super easy way to prepare your squash and two, it makes it taste that much better.

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I could go on and on (and on) about why you should make this dish, but really you know you want to so do it already, and thank me later, k?

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Here’s the recipe:

1 1 ½ to 2lb butter nut squash, peeled, seeded and diced

1 head of garlic, peeled

2 Tbsp. olive oil, divided

1 small or half a medium onion, diced

1 ¼ cups of Arborio rice

¼ cup white wine or water

5 cups of vegetable stock

¼ cup Asiago cheese, grated

Salt and pepper, to taste

Directions:

Preheat oven to 375

Combine squash, garlic and one tablespoon of olive oil into a large baking dish, season with salt and pepper and mix well to combine.  Bake for 20 minutes and stir, then bake for an additional 25 minutes until fork tender.  Let cool and mash until almost pureed- a bit chunkier than mashed potatoes.

Heat the vegetable broth in a small sauce pan until piping hot, but not boiling.   Meanwhile, in a large skillet or sauce pan, heat remaining tablespoon of olive oil over medium-high heat; add in onion and sauté for 5 minutes until tender and translucent.  Add in your arborio rice and stir until any remaining liquid has been absorbed.  Pour in white wine and stir continuously until, again, liquid has been absorbed.  Next, add in broth, one ladle-full at a time, stir continuously and only add in more broth until all liquid has been absorbed.  When only one cup of broth remains, add in your mashed squash and garlic mixture and Asiago cheese and mix well.  Add in the final cup of broth, season with freshly ground pepper and serve immediately.

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