Butternut squash risotto

By Abbey Sharp
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SERVES
4

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 2-1/2 cups finely diced frozen butternut squash, thawed
  • 1 tablespoon fresh sage, chiffonade
  • 4 cups reduced sodium vegetable broth
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup parmigiano Reggiano
  • 2 cups baby spinach leaves, chiffonade
  • 1/4 cup chevre goat cheese
  • Crushed pistachios, for garnish (optional)
  • Pan-fried sage leaves, for garnish (optional)

Directions

  1. In a medium saucepot, heat the broth to a simmer. Keep warm.  
  2. Add a tablespoon of oil to a medium saucepot over medium heat. Add the shallots, and cook until soft, about three minutes. Add the garlic and rice and coat in the oil.   
  3. Add the wine and cook until evaporated. Reduce the heat to low. Then add a ladleful of stock at a time, stirring constantly, until the rice is creamy and al dente. You may not use all of the stock. It is the right consistency when you draw a wooden spoon through it, there is a division that holds for a moment but eventually fills in.  
  4. Meanwhile, heat another tablespoon of oil in a medium skillet. Add half of the butternut squash, and the chiffonade sage, and pan-fry for five to seven minutes until golden brown. Heat the remaining squash in the microwave with a tablespoon of water in a bowl covered with plastic wrap. Mash the microwaved squash. Season both with salt and pepper, to taste.
  5. Stir in the mashed squash, parmesan cheese and spinach and allow the spinach to wilt. Carefully fold in the squash pieces. Season with salt and pepper to taste.  
  6. Garnish with chevre, pistachios and sage, if using.

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