I’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.