The Hidden Hostess, Rebecca Elman, shares a recipe for Winter Squash Risotto.
Winter Squash Risotto
1 small butternut squash (about 2 lbs), peeled and cut into ½ inch cubes
2 tablespoons olive oil
6 cups chicken or vegetable stock
4 tablespoons butter
2 medium shallots, minced
1 ½ cups arborio rice
½ cup dry white wine
1 teaspoons salt
Fresh ground black pepper
½ cup freshly grated parmesan cheese
Fresh sage or thyme, coarsely chopped
Preheat your oven to 400 degrees F. Place the butternut squash on a sheet pan and toss it with olive oil, salt and pepper. Roast for 25-30 minutes, tossing at the halfway point, until squash is tender. Set aside.
In a medium saucepan, heat the stock and bring to a gentle simmer.
In a large sauté pan or heavy-bottomed pot, melt the butter. Add the onion and cook over medium low heat until translucent. Add the rice and stir to coat the grains with the butter. Add the wine and cook until almost absorbed. Add 2 ladles of stock plus the salt and pepper. Stir and simmer over low heat until the stock is absorbed. Continue to add the stock 1 ladle at a time, stirring frequently. Each time cooking until the liquid is almost all absorbed. Continue until rice is al dente, 25-30 minutes. Gently fold in the roasted squash.
Off the heat stir in the parmesan cheese and herbs.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.