Roasted Butternut Squash Risotto With Sage & Balsamic
- 1 pound Butternut Squash, Peeled And Cut Into 3/4 Inch Cubes
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 6 cups Chicken Broth
- 2 Tablespoons Butter
- 1 whole Shallot
- 2 cloves Garlic, Minced
- 2 Tablespoons Sage
- 1 cup Arborio Rice
- 1/2 cups White Wine
- Kosher Salt
- Cracked Black Pepper
- 1 teaspoon Turmeric
- 1/2 cups Shredded Parmesan Cheese
- 3 Tablespoons Balsamic Vinegar
- Begin by roasting the butternut squash. Heat oven to 350 degrees. Put cubed squash across one layer on a baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and toss to coat. Roast in the oven for about 35-40 minutes, until fork tender.
- While squash is roasting, heat chicken broth in a sauce pot until just simmering. Once simmering, turn heat to low.
- Heat the other two tablespoons of olive oil with the two tablespoons of butter over medium heat in a thick skillet or dutch oven. Add diced shallot, garlic and sage. Heat until shallot is translucent but not brown, about 5 minutes. Add arborio rice and stir until rice is coated in the butter/shallot mix. Allow rice to toast for about 2 minutes, stirring occasionally. Stir in wine, salt, pepper and turmeric. Simmer until wine is absorbed into rice. Stir in two ladles of broth and allow to reduce/absorb until rice is almost thick. Slowly continue to add in ladles of broth two at a time, stirring constantly. Allow broth to evaporate and then add more. Repeat this process until rice is al dente or to desired done-ness, about 30 minutes. (I like mine just a touch over al dente-a little chewy!)
- When squash is fork tender, remove from the oven. Once risotto is to desired consistency, mix in roasted squash and parmesan.
- To serve, drizzle a tablespoon of balsamic (reduced balsamic would be even better!) on a plate and spoon risotto on top. I like to add an extra little drizzle of balsamic on top for show and then let it sit for a minute for the rice to absorb some of the balsamic. Nom.
butternut, olive oil, chicken broth, butter, shallot, garlic, sage, rice, white wine, kosher salt, pepper, turmeric, parmesan cheese, balsamic vinegar
Taken from tastykitchen.com/recipes/sidedishes/roasted-butternut-squash-risotto-with-sage-balsamic/ (may not work)