The Weekend Recipe: Butternut Squash Risotto

A comforting dish that makes use of a favoured autumn ingredient, our Butternut Squash Risotto is rich and flavourful. Both the traditional and non-traditional gatherings and festivities this week might call for the requisite dishes, but this is an unexpected alternative that will stand out. Better yet, it’s ideal for a cosy night in, particularly if you plan on hosting any kind of Friendsgiving.

Butternut Squash Risotto

Ingredients
7 cups vegetable broth
1 tbsp extra virgin olive oil
1 small onion, chopped
2 tbsp butter
4 cups butternut squash, cubed
3 cloves garlic, minced
2 cups Carnaroli rice
½ cup white wine
1 cup Parmesan, grated
2 tbsp sage, chopped

Method
1. In a medium saucepan over a medium heat, bring the vegetable broth to a simmer. Then, reduce to a low heat.
2. In a large pan, heat the oil. Add the onion and cook until it starts to soften (about five minutes), then add the squash, butter and garlic. Cook until the squash begins to colour and soften (about six minutes). Season with salt and pepper. 
3. Add the rice and cook until the grains are slightly toasty, about two minutes. Next, pour in the wine and cook until it has all been absorbed.
4. With a ladle, add about one cup of hot broth. Stirring often, cook the rice until it has mostly absorbed the liquid. Add the remaining broth one cup at a time, allowing the rice to absorb it each time before adding more. 
5. Stir frequently and cook until the squash is tender, and the risotto is al dente and creamy  (about 25 minutes). Stir in the Parmesan and sage, then season with salt and pepper before serving.