Roasted Butternut Squash Risotto
The rest of my butternut squash was dedicated to a risotto that I made, which was delicious and essentially the same recipe of roasted squash that I had used for the pasta the night before. Butternut squash adapts itself amazingly to risotto, it becomes so creamy and adds such a gorgeous orange color to the rice, making it almost look like a risotto alla milanese.
There was something missing in this risotto though, the squash is so sweet, so I needed something to counter that sweetness, my husband suggested bacon or pancetta, though that may be too beastly a flavor for such a delicate dish, though I may try it the next time I make this dish.
Risotto with Roasted Butternut Squash
- 1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
- 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch diced
- 2 teaspoons chopped fresh rosemary or sage (to taste)
- 2 tablespoons extra virgin olive oil
- ½ an onion, chopped finely
- 4½ cups chicken or vegetable broth
- 1 cup of dry white wine
- 2 tbsp butter
- a few sprigs of flat-leaf parsley
- grated parmiggiano-reggiano, to taste
- salt to taste
Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the salt, pepper, rosemary or sage, and 1 tablespoon of the olive oil until all of the squash is coated with oil. (I eliminated the garlic from this recipe, though maybe that is what it was missing!) Transfer to the baking sheet, place in the oven and roast for 20 minutes, or until tender. Remove from the heat.
In the meantime chop onion into fine pieces and bring the broth to a simmer.
Heat a large stovetop casserole pan over medium-high heat and melt butter at the bottom of the pan, covering the pan. When the butter is melted add onion and sauté until the onion is translucent. Add rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute add the wine to the pan, enough to cover the rice, stir frequently.
When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat and once the rice starts to absorb the broth add the roasted squash. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.
When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss chopped parsley in. Serve immediately with grated parmiggiano-reggiano.