Cooking with Rob Recipes

Butternut Squash Risotto

October 27, 2020

Ingredients:

  • 1 whole butternut squash
  • Salt and pepper
  • 1 small white onion, diced
  • 1 cup arborio rice
  • 1 cup white wine
  • Approximately 10 cups chicken stock
  • 1 cup fresh grated parmesan
  • Fresh sage
  • ½ cup butter
  • 3 tablespoons real maple syrup
  • 1 tablespoon White pepper
  • ½ lb bacon, cooked and chopped
  • Olive oil

Instructions:

  1. Preheat oven to 350°. Cut the ends off the squash and cut it in half lengthwise. Scoop out the insides from the cavity. Place squash on a parchment paper-lined baking sheet. Drizzle with olive oil and rub all over the flesh of the squash. Put some fresh sage into the cavity of each half of squash. Lastly, sprinkle with salt and pepper and flip the squash over so it is cut-side down on the baking sheet. Bake for 45-60 minutes, or until a knife shows little to no resistance when pierced through the flesh.
  2. Scoop out all the squash flesh and place it into a blender, but reserve about 1 cup of it for later. Add 1 cup chicken stock to the blender, just enough to help make it into a puree. Continue to add a little, blend, and check for consistency. Continue until a smooth puree consistency is reached. It should have a similar texture to a smoothie when it’s ready.
  3. In a large pot, heat up the rest of your chicken stock until it is simmering and keep it on the heat.
  4. In a stock pot, cook the onion in some olive oil over medium heat. Add the rice and stir. Deglaze the pan with the white wine. Turn heat to high and simmer until the smell of alcohol has cooked off, stirring constantly. 
  5. Now it is time to slowly start adding the chicken stock. You should still have the chicken stock gently simmering in a different pot. Add a couple ladles at a time and stir constantly. Once you can drag your spoon across the bottom of the pot and it leaves a trail of exposed pot behind it, add 2 or 3 more ladles of hot chicken stock. Keep repeating this process of adding stock and stirring constantly until you can see the bottom of the pot when scraped, all while keeping the pot at a simmer. 
  6. Continue this process until the rice is almost fully cooked, but still has a little bite to it. Next, add the butternut squash puree and stir to combine. Continue to cook over medium heat until the rice is fully cooked. 
  7. In a separate small pan, melt the butter and then add more of your sage leaves and cook until the butter starts to turn brown. Once you see the butter start to darken, remove the pan from the heat and pour the butter into a container to cool. Remove the fried sage leaves and set aside.
  8. Add your maple syrup to the risotto along with a little bit of the browned butter and the parmesan and stir until everything is well mixed and the parmesan is melted. 
  9. Roughly chop your reserved butternut squash flesh and add it to the risotto for some texture. Stir and season with kosher salt and the white pepper. 
  10. Plate the risotto in a bowl. Top it with a little bit more of the browned butter and then top it with some chopped bacon. Lastly, top it off with some of the fried sage leaves. 

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