Roasted Butternut Risotto
Ingredients
- 1½ cups arborio rice
- 4 cups vegetable stock
- ½ large onion , chopped
- 2 cloves garlic , finely chopped
- 2 tbsp butter (I used vegan butter)
- 3 tbsp extra virgin olive oil
- 1 medium sized butternut squash
- pinch of salt & pepper
- chopped parsley , for garnish
Instructions
- Preheat the oven to 400 degrees. Peel, remove the seeds, and chop the butternut squash into bite size pieces. Spread the chopped butternut out onto a large lined baking sheet. Drizzle the squash with about 2 tbsp of olive oil, and season with a pinch of salt and pepper. Toss to combine, spread it in an even layer, and roast for 20-25 minutes.
- Make the risotto while the squash is cooking. Start by bringing the stock to a very low simmer, and keep it warm over a low heat during the cooking proces. In a large pot, over medium heat, add 1 tbsp of olive oil and 1 tbsp of butter. Saute the onion and garlic for 3-5 minutes, until the onion starts to soften.
- Add the rice to the pot and cook for 1-2 minutes, stirring until the rice starts to look a little bit translucent.
- Add 1 cup of the warm stock to the rice, and stir every couple of minutes until the rice absorbs the liquid. Continue stirring in the stock, 1 cup at a time, allowing the liquid to be absorbed each time before adding more stock. It should come to a simmer each time you add more stock, stir frequently.
- Add the last tbsp of butter and stir to melt, season with a pinch of salt and pepper to taste. Remove from the heat.
- When the squash is done roasting, add all of the squash to the rice, and stir to combine. Be gentle when stirring, you don't want to break up the squash too much.
- Spoon the risotto into bowls to serve, and garnish with fresh chopped parsley.
Tried this recipe?Let us know how it was!