Butternut Squash Risotto
Easy risotto
It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook.
Well Am here to tell you it’s not complicated at all. Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.
The broth can be derived from meat, fish or vegetables, I used chicken broth, if your vegetarian you can use vegetable stock.
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.
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Ingredients serves four
2 cups Italian short grain rice
1 small butternut squash cubed
1/3 cup olive oil 2 tablespoons butter
1/2 chopped onion
2 Tablespoons chopped 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
Peel and cut butternut squash into cubes
drizzle with olive oil, salt and pepper
roast in a 375 degree oven for 30 minutes
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, add rice cook rice 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,
until risotto is firm to the bite cooked about 20 minutes. Add parmesan cheese, roasted butternut squash,
and gorgonzola adding more broth if the sauce is to thick. Top with Italian parsley, more gorgonzola and toasted pine nuts….ENJOY!!!
Add tomatoes, broth and herbs cover simmer for 30 minutes.
Add beans, chopped kale and roasted squash
Simmer 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!