Butternut Squash Risotto with Pumpkin Seeds and Parmesan

  • Yield 4 servings

squash risotto
Photo and Styling: Karry Hosford

Ingredients

4 cups diced butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1 tablespoon butter
1 cup onion, chopped
1/2 teaspoon saffron or turmeric
1 1/2 cups short grain rice, Arborio or other
2 (14-ounce) cans vegetable broth
1/2 cup grated Parmesan Reggiano cheese
1/4 cup chopped flat leaf parsley
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds

Instructions

  1. Preheat oven to 375 F. combine squash, olive oil, salt and thyme. Spread squash evenly on a baking pan and roast uncovered for approximately 45 minutes stirring occasionally until golden brown and tender.  Set aside.
  2. In a large sauce pot heat butter over medium high heat and sauté onion and saffron or turmeric for 2 minutes. Add rice and coat well with onion and spice.
  3. Add one half cup of vegetable stock at a time and simmer, stirring constantly until absorbed. Repeat this process until all the stock is used and the rice is tender and creamy.
  4. Fold in the roasted butternut squash, cheese, parsley, pepper, and pumpkin seeds. Serve immediately.

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