Butternut Squash Risotto

Serves- 4 Prep Time-15 minutes Cook Time- 45 minutes Preheat oven 450 F (232C)

Ingredients

2 TBSP (30g) olive oil

½ cup (60g) onion, finely diced

Pinch of salt

5-6 cups (1.18-141 liter) of stock- can use chicken or vegetable

1 cup (215g) Carnaroli or Arborio rice (these types are usually available in most grocery stores)

2 cloves (9g) garlic, minced

5-6 sprigs of Fresh thyme, picked off the stem

1 tsp (2.7g) curry powder

¼ tsp (.67g) turmeric *optional*

¼ cup (60ml) white wine or dry vermouth *optional, you may omit this and use stock in its place*

For the Butternut Puree

¾ lb (12 ounces or 340g) Butternut squash, cut into 1” (2.54cm) cubes

2 TBSP (29g) butter- can use a plant-based butter or olive oil

¾ cup (178ml) stock- can use chicken or vegetable

2 cloves (9g) garlic, roughly chopped

4 fresh sage leaves

For the Roasted Butternut

1 tsp (5g) high heat oil- (I use an avocado and olive oil mix)

½ lb (8 ounces or 226g) Butternut squash, cut into ½” (1.27 m) cubes

¼ tsp (.81g) Salt

¼ tsp(.67g) paprika

To Finish the Risotto

½ cup (50g) Parmesan Cheese, grated + 1 TBSP (15g) butter or olive oil *can substitute Plant-based butter and cheese

3-ounce (85g) Pancetta, diced and sauteed till crispy *Optional*

1-ounce (28g) arugula *Optional*

Instructions

1. Preheat the oven and heat the stock in saucepan. Once the stock reaches a boil, turn to low.

2. In a large, heavy bottomed pan sweat the onions in 2 TBSP (30g) of olive oil on low heat for 10-15 minutes. The onions will turn golden but do not let them brown. About 10 minutes in, add a pinch of salt and stir well.

3. In the meantime, put the butternut puree ingredients in a small saucepan with the lid opened a bit and simmer gently for about 10 minutes or until the squash is soft.

4. Toss the ½” cubes of butternut with the oil, salt, and paprika and place on a parchment paper lined sheet pan. Bake for 15-25 minutes or until golden brown.

5. Add a small ladle of the hot stock to the onions and stir. The stock will help to fully soften the onions. Simmer this for a few minutes until the stock has been absorbed or evaporated.

6. If the puree ingredients are ready, pour into a blender a blend until smooth, set aside.

7. For the risotto, turn the heat up to medium and add the rice. Stir well to coat the rice with oil. Keep stirring the rice and toast for 3-5 minutes or until the rice is opaque in the center and translucent around the edges. Do not let it scorch!

8. Lower the heat and add the garlic, thyme, curry powder and turmeric if using, and stir for about a minute.

9. Add the wine or stock to deglaze the pan. Stir until the wine has been absorbed.

10. Turn the heat up to medium-high and add a ladle of hot stock. Stir to coax the starch out of the rice. Once the stock gets absorbed add the puree.

11. Add 1 cup (237ml) of the puree into the risotto, stir well. When this reduces, add a ladle of the hot stock to the risotto.

12. When the liquid has been absorbed into the rice, then add the next ladle of stock. Repeat this process.

13. Adjust the heat as needed, the risotto should be gently boiling throughout the process of adding the hot stock.

14. If you have not sauteed the diced pancetta, then do it while you are adding stock to the risotto.

15. Taste the risotto for doneness about 15 minutes into the cooking time. Some people like risotto a bit al dente, cook the risotto to your liking. It will probably need another 7-12 minutes to cook.

16. If there is some puree left, you can add that in as you cook the rice.

17. Once you have the texture you like, stir in some butter or olive oil and the parmesan cheese. Adjust the seasonings if needed. *Adjust salt after the parmesan has been added.

18. If using the arugula, fold it into the risotto with the roasted squash cubes.

19. Garnish with crispy fresh sage leaves, crispy Pancetta and shaved Parmesan and serve on warm plates.

Tips

-If the risotto is too stiff you can add more hot liquid before serving. If you do not have any stock left, you can just add some hot water.

-In making Risotto, the techniques you use are just as important as the ingredients!

-Always use Risotto style rice, such as Arborio, Carnaroli or Vialone Nano. Long grain types of rice do not contain the proper amounts of starch to be successful in this dish.