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Butternut Squash Risotto @imcurrentlycraving

Yields1 Serving

 1 butternut squash
 1 honeynut squash
 2 cups arborio rice
 4 cups chicken stock
 4 cloves garlic
 1 small shallot
 1 small onion
 ½ cup olive oil
 ½ tbsp balsamic drizzle
 1 tbsp butter
 1 tbsp fresh parm
 fresh thyme
1

Preheat your oven to 450 degrees Fahrenheit

2

Cut your butternut and honeynut squash in half, season with salt and pepper, drizzle with olive oil. Place on a sheet tray with garlic cloves and shallot. Roast for 45 minutes to one hour.

3

Let the squash cool slightly. Scoop out the squash and add it to a blender along with the roasted garlic cloves, shallot, hefty pinch of salt and about 1 tbsp olive oil. Blend until smooth.

4

Chop one small onion and saute in a pan with evoo. Once golden and softened, add your rice. Mix until combined.

5

Add your squash puree and continue to mix. Then add in your chicken stock and bring to a boil, then reduce to simmer.

6

Cook for 15 minutes, stirring occasionally and adding more broth as needed. Once cooked, remove from heat and add butter and parm.

7

Plate and serve with more parm and a drizzle of balsamic glaze