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Butternut Squash Risotto

Name: Butternut Squash Risotto
Cuisine: American
Ingredients: 4 tablespoons olive oil, divided; 1 medium yellow onion, chopped; 2 cloves garlic, chopped; 4 cups low-sodium vegetable broth, divided; 1 cup water; 1 Â½ cups arborio (short grain) rice; 1 small butternut squash (about 2 pounds), peeled and sliced into Â½-inch cubes; 1 teaspoon coarse salt; Â½ teaspoon black pepper; 1Â¼ cup freshly grated Parmesan cheese, divided; Â½ cup dry white wine; 3 tablespoons unsalted butter, cut into small pieces; Â¼ cup pine nuts

Skip the stovetop and bake risotto to creamy perfection right in your oven. Roasting the squash adds a sweet-savory flavor and the pine nuts add crunch. Serve this dish as a side with poultry or Italian sausage or double the serving size and make it an entrée.

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Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm

Ingredients

4 tablespoons olive oil, divided
1 medium yellow onion, chopped
2 cloves garlic, chopped
4 cups low-sodium vegetable broth, divided
1 cup water
1 ½ cups arborio (short grain) rice
1 small butternut squash (about 2 pounds), peeled and sliced into ½-inch cubes
1 teaspoon coarse salt
½ teaspoon black pepper
1¼ cup freshly grated Parmesan cheese, divided
½ cup dry white wine
3 tablespoons unsalted butter, cut into small pieces
¼ cup pine nuts

Instructions

Place your oven racks in the lower third and upper third positions. This will allow you to bake the risotto on the bottom rack and roast the squash on the upper rack at the same time. Preheat oven to 375 degrees and line a large rimmed baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a medium-to-large Dutch oven over medium heat until sizzling. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add 3 cups of broth and 1 cup of water. Cover and bring to a boil over medium-high heat.
Remove from heat and stir in rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 1 hour.
Meanwhile, prepare the squash. In a medium bowl, toss the cubed squash with the remaining 2 tablespoons olive oil, salt and pepper. Arrange the squash in a single layer on the prepared baking sheet and roast on the upper rack for 1 hour, tossing halfway through, until squash is fork-tender with caramelized edges.
Carefully take the Dutch oven out of the oven and remove the lid. The risotto may seem dry, but don’t worry. Add the remaining 1 cup broth, 1 cup Parmesan cheese, wine and butter. Stir vigorously for 2 to 3 minutes, until rice is thick and creamy. Stir in the roasted squash until combined.
Divide the risotto into serving bowls and garnish with pine nuts and remaining Parmesan cheese. Serve immediately.