Butternut Squash Risotto
(from SallyV’s recipe box)
Prep time: 55 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Pasta
Ingredients
- 1 T. olive oil
- 1 T. butter
- 2 leeks
- 1 C. Arborio rice
- 1/4 C. dry white wine
- 3-4 C. vegetable stock
- 1 medium butternut squash
- 1/2 C. Parmesan cheese
Directions
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Preheat oven to 425°F.
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Cut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast 45 to 55 minutes, until squash is tender.
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Remove from oven and let cool. Scoop out squash into a large bowl and mash until smooth, or process in a food processor.
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In a medium pot, heat stock to a simmer. In another pan, melt butter with olive oil. Dice leeks, then soak in cold water to remove dirt; dry well. Add leeks to pan and sauté until tender.
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Stir in rice and mix well. Once rice has cooked for 1 to 2 minutes, add wine and continue stirring until absorbed. Once wine is absorbed, add 2 ladles of stock and stir to absorb. Continue adding and absorbing stock until rice is tender with just a little bite.
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When risotto is nearly done, stir in butternut squash purée and Parmesan cheese, salt and pepper to taste.