This creamy butternut squash risotto is the perfect fall comfort dish.
- 1 small butternut squash
- 5 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2 cups arborio rice
- salt and pepper
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons butter, cut into pieces
- 10 leaves fresh sage, slivered
- Preheat the oven to 400F. Slice the butternut squash in half through the long side. Set both halves on a cookie sheet, then cook in the preheated oven until the squash is soft, about 30 minutes. (This could be less or more, depending on the size of your squash. You can check to see if it is done by piercing it with a fork. It will be soft when it is done.) Remove from the oven and allow to cool.
- When cool, process in a food processor until smooth. Weigh out 12 ounces, and store away the rest of the squash for another use.
- In a large saucepan, bring the chicken broth plus 1 cup water to a boil over medium-high heat. Turn the heat down to low and allow to simmer.
- In a large skillet, heat the olive oil. Add in the onion and cook until softened, about 2 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add the rice and toast for 3 minutes.
- Add 2 ladlefuls of the warm broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking until the risotto is creamy, about 20 minutes. During the last 3 minutes of cooking, stir in the butternut squash puree. Season with the nutmeg, salt and pepper. Stir in the butter and cheese, stir until combined, then serve, topped with the sage.
- Recipe adapted from Every Day with Rachael Ray November 2007