Creamy Fall Risotto
Creamy Fall Risotto
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 5 people
- 1 butternut squash, peeled, seeded and cubed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 shallots, diced
- 3 sprigs thyme, pulled from stem
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 6 1/2 cups chicken stock, preferably homemade
- 1 tablespoon Parsley, chopped
- 2 kosher salt, freshly ground black pepper
Preheat oven to 400 degrees. Drizzle cubed squash with olive oil, salt, and pepper and roast for 30 minutes or until caramelized.
Heat chicken stock in a saucepan, cover, and bring to a simmer.
Melt butter in a heavy-bottomed saucepan. Add shallots and cook until translucent. Add risotto, mix to coat with butter, and cook for about 1 minute to lightly toast the rice.
Add thyme and toss to coat. Deglaze with wine and cook for 2 minutes.
Add two ladles of stock and keep stirring until the liquid evaporates. Add more stock and keep repeating the process until the rice is cooked through but still has a slight bite to it.
Remove pot from heat and add in parm and squash. Garnish with chopped parsley and enjoy right away. :)