Butternut Squash Risotto
Have leftover squash after the Halloween season? Here’s a comforting dish to use it up! Our Butternut Squash Risotto is the perfect recipe for a cozy night in as the weather starts to get cooler.
Tools Needed:
1 Dutch oven or oven safe dish with lid
1 blender
1 large pot
1 small frying pan
Ingredients:
1 Butternut squash
Half a large onion
4 tbsp unsalted butter, divided
1 cup coarsely grated zucchini
1 1/2 cups arborio rice
1 1/2 cups grated Pecorino Romano cheese
1/2 cup seasoned panko breadcrumbs
2 tbsp of sage (or 4 large fresh sage leaves)
1/2 cup dry white wine (optional)
Before starting recipe, wash all produce and preheat oven to 350°F` (177°C).
step 1.
Prep the squash for purée: Peel then cut butternut squash in half. Scoop out the seeds using a spoon, then cut into 3-2 inch pieces. Carefully place squash in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer for 10 minutes, until squash is soft.
step 2.
Prep other veggies: While squash cooks, chop half the union into thin slices, grate zucchini (1 cup) and pecorino cheese (1 ½ cups).
step 3.
Squash Puree: Remove squash with a slotted spoon and place in a blender. Purée until creamy. Reserve 3 cups stock water and keep hot.
step 4.
Add ingredients to oven safe dish: In a large Dutch oven with a lid, add 2 tbsp unsalted butter, rice, sliced onions, grated zucchini, 2 cups of squash purée, 3 cups of squash stock water and wine (if you’re not using wine, add another ½ cup of squash stock water). Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.
step 5.
Risotto topping: While risotto is baking, heat oil in a small saucepan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden, about 1 minute. Add 1 tbsp of sage. (If you’ve opted for fresh leaves, fry them before adding breadcrumbs until crisp, about 30 seconds. Finely crush leaves and mix into panko crumbs.) Remove from heat and set aside.
step 6.
Add cheese and panko breadcrumbs: Remove dish with risotto from oven and set oven to high broil. Stir in the remaining 2 tbsp butter, 1 cup of cheese, remaining sage, salt and pepper. It should have a creamy consistency. Add breadcrumbs and remaining cheese on top. Place back in oven on high broil for 5 minutes.
step 7.
Remove from oven and let stand for 5 minutes. Serve and enjoy!
