When I roast butternut squash I always add a few more than needed into the oven and keep them in the fridge for later. You can add them onto pizza, pasta, salads or in this case a delicious risotto! When you cook the rice it’s best to add the chicken stock in batched so you can better monitor the absorption of liquid. If you want to add some texture to the dish, especially if you’re serving it as a stand alone course, then I might add some toasted walnuts for a bit of texture and crunch.
- 2 lbs Butternut squash
- 2 tablespoons olive oil
- 6 cups chicken stock
- 6 tablespoons 3/4 stick unsalted butter
- 1/2 cup minced shallots 2 large
- 1 1/2 cups Arborio rice 10 ounces
- 1/2 cup white wine
- 1 cup freshly grated Parmesan cheese
- Preheat oven to 400 degrees.
- Prep butternut squash. Cut into cubes. Drizzle with olive oil and toss with salt and pepper.
Place prepped squash on a baking sheet.
Roast for 25 - 30 minutes and set aside
- In a saucepan, heat chicken stock on low.
- In a medium sized pot, melt butter and saute minced shallots.
Add rice. Coat with the butter mixture. Add in the white wine. Cook for about 2 minutes.
- Sprinkle salt and pepper.
- Add chicken stock in 2 cups at a time
- Cook until the chicken stock has been absorbed and seems a bit dry.
- Keep adding the stock and stirring with each addition.
- Mix in butternut squash, fried sage and parmesan.
Recipe adapted from Barefoot Contessa