Makes 4 Servings
1 butternut squash (about 2 pounds), chopped and peeled (or buy pre-cut)
2 tablespoons olive or coconut oil
2 teaspoons sea salt
1 teaspoon black pepper
4 cups vegetable broth (make your own or store-bought)
1 shallot, thinly sliced
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1/4 cup Parmesan cheese or almond flour (for vegans)
Optional: fresh parsley or sage, olive oil
Preheat oven to 400 degrees. Place the squash on a sheet pan and toss with oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for about 30 minutes, until tender. Set aside. Meanwhile heat vegetable broth over medium heat in a saucepan. Once simmering, reduce heat to low and keep warm. It’s important to add warm broth to the risotto for even cooking.
In a heavy-bottomed pot, add a little vegetable broth and shallot slices, and cook until they are translucent (about 3-5 minutes). Add the rice and then the wine (or broth) and cook for 2 minutes. Next, add two full ladles of broth to the rice along with 1 teaspoon of salt and ½ teaspoon black pepper.
Keep stirring and simmering until the broth is absorbed, about 5-10 minutes. Continue to add the broth, two ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more broth. Continue until the rice is cooked through, which should take about 30 minutes total. The rice should be firm (al dente). Finally, mix in the roasted butternut squash and parmesan cheese (or almond flour) and serve.
Optional: Add some chopped fresh parsley or sage and a little extra olive oil on top.
© 2020 Suzanne Boothby. Used with permission.