Alright. I don’t know about you but I am absolutely, 100% sick of the snow. Long Island has pretty much been pummeled by it all winter. The office was closed today, and I can’t leave my apartment. This calls for a warm, comforting dish!
This butternut squash risotto is creamy and sophisticated! It was my first run making risotto and while I love the way it turned out, I also learned why it is something you only make on special occasions – it is a very time-consuming dish that requires constant attention. Like an infant or something.
- 1 medium sized butternut squash, peeled and chopped into 1-inch pieces
- 4 cups of chicken stock
- extra virgin olive oil
- 5 shallots, thinly sliced
- 3 cloves of garlic, minced
- 2 cups Arborio rice
- 1 cup of white wine (something you’d drink)
- 1 tbsp butter
- 1/2 cup grated parmesean cheese
- 2 leeks, light green & white parts only, sliced into thin strips and washed
- nutmeg, cinnamon, salt, pepper, red pepper flakes
1. Preheat your oven to 425. Toss butternut squash in a bowl with a light drizzle of olive oil, salt, and pepper. Lay squash in a roasting pan lined with tin foil. Bake for 40 minutes, turning the squash a view times while cooking.
2. Place cooked squash back in the bowl and mash with a potato masher until nice & creamy. Set aside.
3. Bring 4 cups of chicken stock to a boil, then keep it on a low simmer.
4. While waiting for your stock to boil, heat 2 tbsp of olive oil in a small saucepan, add leeks & a few dashes of salt. Watch the pan and flip the leeks as they begin to brown. Drain on a paper towel and set aside.
5. Heat 2 tbsp of olive oil in a large pot. Sweat shallots & garlic for five minutes, until translucent. Add the rice and toast for an additional 2 minutes. Keep an eye on it!
6. Once the rice begins to toast, immediately pour wine and stir constantly until cooked off & absorbed.
7. Begin to ladle in stock, one spoonful at a time, stirring and adding more as it absorbs.
8. Before adding the last ladle of stock, stir in squash, butter, salt, pepper, and red pepper flakes to taste. Add a few dashes of cinnamon and nutmeg. Cooking time for the rice should total 18-20 minutes.
Serve immediately, top with leeks.