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IMG_9938I’m sure I don’t need to say again how much I love risotto. It is such good comfort food and really simple to make. It doesn’t take a lot of ingredients to make it into a satisfying meal – just good ones. I roasted up some squash to use for this batch, and saved some to smear on grilled cheese sandwiches.

This is one of the dishes I served up on October 3’s WMUR’s Cook’s Corner. It also served my happy colleagues this week.

I infused a bit of “je ne sais quoi” into the dish by using Gruyere cheese instead of the traditional Parmigiano-Reggiano. I used up my fresh Parm in the Butternut Squash Carbonara.

What you need:

  • 3 tbs EVOO
  • 1 butternut squash, peeled, seeded and cubed (about 4 c)
  • 1/2 Vidalia onion, chopped
  • 1 lg leek, thinly sliced
  • 1 1/2 c uncooked risotto
  • 1 garlic clove, finely chopped
  • 1/2 c white wine
  • 4 c chicken broth, divided
  • 1 tbs chopped fresh sage
  • Freshly ground sea salt and black pepper
  • 4 tbs butter
  • 1/2 c grated Gruyere cheese
  • 1/2 cup chopped maple glazed pecans, toasted
  • 4 tbs sage chiffonade

What you do:

  • Heat oven to 400°.
  • Line baking sheet with parchment paper.
  • In lg bowl, toss butternut squash with EVOO.
  • Season with salt and pepper and turn onto baking sheet.
  • Roast 15-20 min.
  • Heat EVOO in lg sautépan over med heat.
  • Add onion and leeks and cook until softened, about 8 to 10 min.
  • Add rice and garlic and stir with a wooden spoon until toasted and opaque, 3 to 4 min.
  • Add wine and a ladleful of stock and cook, stirring, until liquid is absorbed.
  • Continue stirring and adding stock a ladleful a time, waiting until liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 20 min.
  • Remove sautépan from heat and add butter, butternut squash, Gruyere and pecans.
  • Stir until well mixed.
  • Season with salt and pepper.
  • Spoon into serving dishes and top with additional cheese and sage chiffonade, if desired.