Stashcook: Meal Planner & Recipe Keeper

Roasted Butternut Squash Risotto Recipe

Name: Roasted Butternut Squash Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium butternut squash (about 800 g); 1 tsp ground cumin; 1/2 tsp smoked paprika; 1.5 litres vegetable stock; 50 g pecans; 30 g unsalted butter; 6 rosemary sprigs; 2 tbsp honey; 1 large onion, finely chopped; 2 garlic cloves, minced; 350 g arborio rice; 150 ml dry white wine; 80 g grated Parmesan cheese; 30 g unsalted butter; Salt and pepper to taste

Stashcook

This is a creamy risotto with sweet roasted butternut squash and a hint of rosemary. It's a warm, comforting dish that's perfect for dinner. You cook rice slowly and mix in cheese and squash.

Ingredients

1 medium butternut squash (about 800 g)

1 tsp ground cumin

1/2 tsp smoked paprika

1.5 litres vegetable stock

50 g pecans

30 g unsalted butter

6 rosemary sprigs

2 tbsp honey

1 large onion, finely chopped

2 garlic cloves, minced

350 g arborio rice

150 ml dry white wine

80 g grated Parmesan cheese

30 g unsalted butter

Salt and pepper to taste

Method

Preheat your oven to 200°C (390°F).

Peel and dice the butternut squash into small cubes, place them on a baking sheet. Sprinkle with cumin, smoked paprika, salt, and pepper, then drizzle with olive oil. Toss to coat and roast for 25 minutes or until tender.

In a small bowl, roughly chop the pecans.

Melt 30 g of butter in a saucepan over medium heat. Once it starts to foam, add the rosemary sprigs and cook until crispy, about 2 minutes. Remove the rosemary and set aside, then add honey to the butter, stir, and pour over the pecans. Toss to coat and set aside.

Blend half of the roasted butternut squash with 400 ml of vegetable stock until smooth. Chop the remaining squash into smaller pieces for texture in the risotto.

Keep the remaining 1.1 litres of vegetable stock warm in a separate pot over low heat.

Heat a large pan over medium-low heat and add a splash of olive oil. Cook the chopped onion until translucent, then add the minced garlic and cook for another minute.

Stir in the arborio rice and cook until the grains are well-coated and start to turn translucent, about 2 minutes.

Pour in the white wine and stir until it has been absorbed by the rice.

Begin adding the warm vegetable stock one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue until the rice is al dente, about 18 minutes.

Mix in the butternut squash purée, the remaining roasted squash pieces, grated Parmesan, and 30 g of butter. Season with salt and pepper to taste.

Cover the pan and let the risotto rest for 2 minutes.

Serve the risotto garnished with the honeyed pecans and crispy rosemary sprigs.

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