Roasted Butternut Squash Risotto

Bring something different to your table with this dish!

Serves 5 to 6 as a full serving or 8 as a side dish  Prep Time 30 minutes (to roast the squash) Cooking Time 30 to 35 minutes (for the risotto)

2 butternut squash, halved and seeds removed
1 tablespoon extra virgin olive oil
dash of salt
1 teaspoon ground sage
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large white onion, diced into medium-size cubes
2 cups arborio rice
3 to 4 cups chicken or vegetable stock
1/4 cup grated Parmesan cheese
chopped parsley for garnish

1  Heat oven to 400ºF. Drizzle the squash halves with olive oil and season with salt. Place facedown on a baking sheet and bake for 30 minutes. Turn the squash over and bake for 5 to 10 minutes more, until tops are lightly browned. Remove from the oven and cool. When cool enough to handle, scoop out the soft squash and place in a bowl. Mix in the ground sage. Set aside.
2  In a large nonstick pan, melt butter and add olive oil. Add onions and sauté on low-medium heat until transparent but not browned. Pour in 2 cups of rice and slowly incorporate with butter, oil, and onions. Add half cup of stock and stir slowly, letting the rice absorb the stock.
3  Keep adding more stock in half-cup portions. Once the rice gets creamy, taste the risotto. It is done when you can chew the rice, but a slightly firm center remains. Stir in the Parmesan cheese and turn off the heat.
4  Lightly fold in half of the squash-sage mixture. Transfer the risotto to a serving dish and make a well in the center. Pour in the rest of the squash mixture, then garnish with a light sprinkling of chopped parsley. Serve immediately.

Freshness tip I used ground dried sage for this recipe because fresh sage was unavailable. But if you can get your hands on fresh sage, use that instead! Reserve some fresh sprigs to garnish the dish when serving.

Photography by David Hanson| Styling by Paulynn Chang Afable| Food Preparation by Elaine P. Lim

• joan Apr 04 2010 @ 09:11am Report Abuse

     

  i'm not so fond of risotto