Butternut Squash Risotto
Servings 6 servings
Ingredients
- 1 medium/large butternut squash peeled, cut into 1 inch pieces See "How To Prepare Butternut Squash" here.
- extra virgin olive oil
- Coarse salt and freshly ground pepper
- 6 cups chicken broth or stock we use a low-sodium version
- 1 bay leaf dried
- 1/2 cup dry white wine >13% volume chardonney is a good choice.
- 1 1/2 cups Arborio Rice
- 2 cloves garlic finely chopped
- 3 TBL unsalted butter
- 2/3 cup freshly grated parmesan cheese
- 1 lemon zested and juiced
Instructions
- Preheat oven to 425 degrees.
- Toss squash with a few tablespoons olive oil and salt and pepper.
- Spread in one layer on a rimmed baking sheet and bake for 30 minutes.
While squash is cooking... - Pour chicken broth into a large pot and heat to boiling on stove. Reduce to a simmer.
- In a large deep skillet, melt butter on medium-high.
- Add garlic and cook for 2 minutes.
- Pour in rice and coat with butter.
- Add white wine and cook until most of wine is absorbed, stirring so rice does not burn.
- Gradually add chicken broth, 1/2 cup at a time, while stirring intermittantly. Broth should mostly absorb before adding the next cup.
- Discard bay leaf and remove risotto from heat.
- Stir in parmesan cheese, lemon juice and zest, and roasted butternut squash.