Butternut Squash Risotto
February 28, 2024
Persons
4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into small pieces
- 1/4 cup chicken broth (or vegetable broth or water)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth, warmed
- 1/4 cup mascarpone cheese
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- Salt and pepper to taste
- 1 cup kale, chopped and sautéed (optional)
- Olive oil for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C). Place the butternut squash pieces on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until the squash is tender. Remove from the oven and let it cool slightly.
- Transfer the cooked squash and broth to a food processor or blender and purée until smooth. Set aside.
- In a large saucepan or skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the minced garlic and chopped shallot, sauté until fragrant and translucent, about 2-3 minutes.
- Add the Arborio rice to the skillet and stir to coat with the butter and oil mixture, allowing it to toast slightly, about 2 minutes.
- Pour in the white wine and cook, stirring constantly until the wine has been absorbed by the rice.
- Begin adding the chicken broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Add butternut squash purée, remaining tablespoon of butter, mascarpone cheese, and grated Pecorino Romano cheese, stirring after each addition until well combined and creamy. Season with salt and pepper to taste.
- If using, mix in the sautéed kale.
- Serve the risotto hot, drizzled with olive oil and topped with additional grated Pecorino Romano cheese if desired.
