Easy gorgonzola Butternut Squash Risotto

Easy gorgonzola Butternut squash  risotto

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook. Am here to tell you it’s not complicated at all. This easy gorgonzola butternut squash risotto  was a restaurant menu favorite, it’s easy to make, uses few ingredients and it’s delicious.

Risotto is a classic Northern Italian rice dish slowly cooked in broth until it becomes rich and creamy. The broth can be made from meat, fish, or vegetables—I used chicken broth, but if you’re vegetarian, vegetable stock works just as well.

For risotto the best rice to use  is a short grain Italian rice the most common is arborio rice. It’s important to use a short grain rice, it has a higher starch content to produce the creamiest risotto. Toasting  the rice in the olive oil and butter before adding the liquid adds a bit of crunch, the  broth should be hot when adding it to the rice while stirring, only add small amounts of stock, waiting until it’s absorbed into the rice before adding more. Roasting the  butternut squash caramelizes it with a sweet glaze, I love it and have to stop myself from eating to much of it and leave enough for the recipe. Because I use my Cuisinart toaster oven instead of heating up my large oven am more likely to roast most of my vegetables.

I have to say I use my toaster oven more than my large ovens.

This is  one of those recipes you make a enough of, for next day reheats or freeze for a quick ready made meal. Plus, it’s easy and versatile enough to have on your family weeknight meal plan. This restaurant quality recipe is also prefect for  Saturday night dinner with friends, to show off what a great home chef you are. Serve it up in some pretty restaurant style white plates, cloth napkins and your favorite drink and you just make yourself a restaurant style meal without leaving home.

If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram.

Ingredients serves four

2 cups Italian short grain rice

1 small butternut squash cubed

2 Tbsp. olive oil 2 tablespoons butter

1/2 cup minced shallots

1Tablespoons minced garlic

2 cups chopped spinach

4 cups chicken stock

1 cup crumbled  gorgonzola cheese

1 cup grated parmesan

2 tablespoons chopped Italian parsley

1/2 cup pine nuts

salt and pepper to taste

Instruction

1. Peel and cut butternut squash into cubes drizzle with olive oil, salt and pepper roast in a 375 degree oven for 30 minutes
2. Mean while heat chicken stock keep warm, in a deep saute pan heat the butter and olive oil, add onion and garlic, saute until translucent,
3. Add  the rice cook until golden, salt and pepper to taste, add hot  chicken stock slowly and a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously, Continue adding the broth until all is used
4. Cook until risotto is firm to the bite cooked about 20 minutes. Add parmesan cheese, roasted butternut squash,
5. Add the gorgonzola and  more broth if the sauce is to thick. Top with Italian parsley, more gorgonzola and toasted pine nuts….ENJOY!!