Description
Butternut squash risotto, topped with roasted butternut, fresh crumbly feta, parmesan cheese and parsley
Ingredients
Scale
- 1 medium size butternut, peeled and roughly chopped into 1–2” cubes
- 1 cup finely chopped shallots
- 2–3 cloves finely chopped garlic
- 1 cup uncooked Arborio rice, rinsed
- 2.5 – 3 cups heated veggie broth
- 2 tbsp butter
- 1 cup dry white wine (optional)
- Ground parmesan or freshly grated (about 1/3 needed)
- Handful lightly crumbed feta
- Small handful freshly chopped parsley (optional)
- fresh thyme
- 1/2 tsp paprika
- 1 tsp sugar
- salt and pepper
- olive oil
Instructions
- Peel, chop and toss your butternut squash in a large bowl with paprika, sugar, salt and pepper, 2 tbsp olive oil, and a few sprigs of fresh thyme. Mix well and spread evenly on baking parchment set in a shallow oven proof tray. Bake for 35-40 mins at 380 deg F. Some oven temperatures may vary, so check on it after about 30 mins. Once soft, remove from oven and set aside.
- While the butternut cooks in the background, place a shallow cooking pot over a low heat and fry your shallots in a drizzle of olive oil for 10-12 mins, stirring often. Once translucent and golden, add a generous dash of salt, some pepper, the garlic, and fry for a further 1-2 mins. At this stage, turn up your heat slightly and stir in your Arborio rice, allowing it to toast for about 1-2 mins, turning translucent around the edges.
- Add in your white wine to deglaze the pan and let this simmer, stirring frequently (3-4 mins).
- Once the wine is mostly absorbed, begin adding the hot vegetable broth one ladle at a time. Make sure to gently stir in the new liquid each time, but letting it simmer untouched until more liquid is needed. You don’t want to over-stir. Continue this process for the next 20-25 mins until liquid is creamy and rice is al dente.
- When the risotto is about 5 mins from being ready, remove the risotto from the heat and blend 1 cup of the roasted butternut with 1/4 cup hot water in a food processor. Add this, along with the butter and 3 tbsp parmesan to the risotto and fold in until melted and combined. Adjust consistency with additional broth if needed.
- Dish the risotto into shallow bowls, topping with the remaining roasted butternut, fresh chunks of feta, parmesan cheese, and freshly chopped parsley (optional). Enjoy!
Notes
See notes in body!
- Cook Time: 60
- Method: Stovetop / Oven
- Cuisine: Italian
Keywords: Risotto