This dish screams fall flavors. It’s creamy and rich and delicious. It takes a bit of work and time to make, but all good things come to those who wait. It’s a great side dish paired with baked salmon or roasted turkey. I found this recipe in Cooking Light magazine a few years back.
Ingredients:
3 cups butternut squash, cut into 1-inch pieces
2 cups Arborio rice
2 tablespoons white onion , minced
1 tablespoon butter
1 cup white wine
6 cups vegetable or beef broth
3 sprigs fresh thyme
Salt and pepper, to taste
½ cup Parmesan cheese
Directions:
- Preheat oven to 400 degrees.
- Arrange butternut squash cubes in a single layer on a greased baking sheet. Season with salt and pepper, to taste.
- Roast butternut squash for 25-35 minutes, or until soft and easily mashed with a fork.
- Towards the end of the squash roasting, melt butter in a large heavy bottom skillet over medium-high heat.
- In a seperate saucepan, heat vegetable or beef broth over low heat.
- Add Arborio rice and onion to melted butter. Sautéing until light brown.
- Pour white wine into browned Arborio rice, stirring well until all liquid is absorbed.
- Mash butternut squash with fork until it resembles mashed potatoes.
- Add to Arborio rice and stir. Add whole fresh thyme sprigs.
- One cup at a time, add broth to Arborio rice, stirring well and waiting until all liquid is absorbed before each addition.
- When all broth is added, risotto will be creamy.
- Remove thyme spring.
- Season with salt, as desired, and stir in Parmesan cheese.
