Roasted Butternut Squash Risotto

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This risotto is simply gorgeous: smoothly textured, richly flavored, and colorful with herbs and roasted squash. Don’t let the rumors of difficulty dissuade you from trying this out. It takes a bit of time but the process is quite simple and your family will be pleased when you bring this dish to the table.

[/vc_column_text][/vc_column][vc_column border_color=”” visibility=”” width=”1/4″][vc_column_text title=”” disable_pattern=”true” align=”left” margin_bottom=”0″ animation=”” el_class=””]
[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7370″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b804300-f6ed”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]1 small butternut squash (about 1 pound), peeled and cut into 1/2″ cubes

3 tablespoons olive oil

2 cups stock (chicken or vegetable)

1 onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh rosemary, minced

2 cups arborio rice

1/2 cup white wine

2 tablespoons butter

1/3 cup grated Parmesan

3 tablespoons fresh parsley, minced[/vc_column_text][/vc_tab][vc_tab icon=”” title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b804300-f6ed”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]Heat oven to 400 degrees. Toss the squash cubes with 2 tablespoons olive oil to coat. Roast in a glass baking dish for 30 minutes or until tender and beginning to turn golden. Stir the squash once or twice while cooking.

In a small saucepan, heat the stock and 3 cups of water to a simmer. Keep warm.

In a large saucepan, heat the remaining olive oil. Saute the onion, garlic and rosemary until the onion is soft. Add the rice and stir to coat. Pour  in the white wine and cook for 2 to 3 minutes, or until the wine is absorbed.

Using a ladle, add the heated stock in 1/2 cup batches. During this process, stir continuously and only add more stock once the previous 1/2 has absorbed. (Tip: you should be able to briefly see the bottom of the pan when you drag a wooden spoon through the rice).  This should take about 20 minutes, and the rice will be tender and creamy.

Season with salt and pepper to taste. Stir in the squash, butter, Parmesan and parsley. Serve immediately.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]

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