Butternut Squash Risotto

Updated at: Thu, 17 Aug 2023 02:32:19 GMT

Step 1

Heat oil in 12 inch nonstick skillet over medium high heat until shimmering. Add 3 1/2 cups squash, spread an even layer, and cook without stirring until golden brown, about five minutes. Season with 1/4 tsp salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until squash is tender and browned, about five minutes. Transfer to bowl.

Step 2

Add remaining cubed squash and reserved squash fibres and seeds to now empty skillet and cook over medium heat, stirring often, until lightly brown, about four minutes. Transfer to large sauce pan and add broth and water. Cover pot, bring to boil over high heat, then reduce heat to medium low and simmer gently for five minutes. Strain broth through fine mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids. Return to sauce pan and keep warm over low heat.

Step 3

Melt 3 tablespoons butter in empty skillet over medium heat. Add onions, half teaspoon salt, and half teaspoon pepper and cook until onions are softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about three minutes.

Step 4

Stir in wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in 5 cups hot broth mixture and half of browned squash cubes. Reduce heat to medium low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 18 to 19 minutes, stirring twice during cooking.

Step 5

Add three-quarters cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about three minutes. Stir in Parmesan. Remove pot from heat, cover, and let sit for five minutes. Stir in sage, nutmeg, and remaining 1 tablespoon butter. Season with salt and a pepper to taste and gently fold and remaining brown squash cubes. Before serving, stir in remaining broth mixture as needed to loosen consistency of risotto.

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