Roasted Butternut Squash Risotto

i cooked this for dinner the first time the other day, and i was blown away by how good it turned out. i don’t remember where i got the original recipe (my slightly tweaked recipe is the one i’m sharing) so if it sounds familiar, just comment so i can give you props! this recipe is creamy, rich, and absolutely delicious. the extra pinch (just a pinch!) of nutmeg at the end really gives it a flair. enjoy!

Butternut Squash Risotto
serves 4 as a main or 6 as a side
1 tbsp olive oil
1 tbsp vegan margarine
1 onion, minced
1 clove of garlic, minced
1 1/2 cups white rice
3/4 cup white wine
4 cups vegetable broth
1 1/2 cups roasted butternut squash, mashed {recipe below}
a pinch of nutmeg

in a small pot, heat the veggie broth – it should be heated for when it’s time to add to the rice.  heat the oil and earth balance in a large saucepan over medium-low heat.  add the onion and saute for 5 minutes.  add in the garlic and stir the pot while it sautes for a minute {keep things moving so it doesn’t burn}.  next add in the dry rice and stir it to coat it with the oil for 2-3 minutes.  then, add the wine and stir until it has all been absorbed.  add 1 cup of the hot broth and keep stirring the pot as the rice cooks and all of the liquid is also absorbed.  carry on like this for each additional cup of broth, adding more as the previous cup has cooked down {in all it will likely take 20-25 minutes of cooking and stirring}.  just don’t stop stirring.  it’s all about the stirring.

taste a bit of the risotto to make sure the rice is cooked through, then remove from the heat, fold in the mashed squash {hopefully still warm} and season to taste with salt and a pinch of nutmeg.  serve hot and warm your belly on a cold winter’s day.

*note: my rice took about twice as long to cook. i believe i didn’t pre-cook it in the onion mixture long enough, so be sure to do that! otherwise, don’t panic if it takes a little longer to cook the rice than 20 minutes. just add a little hot water by 1/4 cup intervals until it’s done.
Roasted Butternut Squash

1 Butternut Squash
2 tbsps olive oil
a few pinches of sea salt

preheat the oven to 400 f.

cut the top off the squash, and cut it in half lengthwise. be VERY careful when you’re cutting it in half, as it can be difficult to do. i’m sure many fingers have been chopped off on behalf of a butternut squash recipe…. remove the seeds from each half, and peel the outside off each half. (i used a hand peeler) cut it into 1 inch cubes.

toss the cubed squash with the oil & garlic and spread it out on a parchment-lined baking sheet.  season with a few pinches of sea salt and pop it in the oven for approximately 45 minutes, or until fork-tender.  once it’s really tender, remove it  and mash it up with the back of a fork.  keep this warm and on hand. the leftover cubes of squash didn’t survive the risotto cooking period, as my entire family (including myself) snacked on it until it was gone…


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