Spicy Butternut Squash Risotto
Spicy and sweet flavors work beautifully in this creamy, hearty risotto.
Equipment
- Cutting Board
- Chef Knife
- Mixing bowl
- Sheet Tray
- Saute Pan
- Heat resistant spoon/spatula
Ingredients
- 1/2 each Butternut Squash peeled, diced
- 1/2 tsp Cayenne
- 1/2 Tbsp Rosemary chopped
- 1 Tbsp Thyme chopped
- 1/2 Tbsp Sage chopped
- 1 cup Arborio Rice
- 1/4 each Onion diced
- 1/4 cup White Wine
- 2 3/4 cup Stock
- 2-3 Tbsp Butter
- Arugula
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 350 F.
- Toss the butternut squash with oil, salt, pepper, cayenne and herbs and spread on a sheet tray. Roast in the oven until tender 15-20 minutes.
- In a saute or sauce pan add in the butter, onions, and garlic. Sweat them for 3-5 minutes. Add in the roasted butternut squash, spices and rice. Mix together and sweat another 2 minutes and then stir in the white wine.
- Stir in 1/3 of the stock to the rice and stir. (the creamy consistency of risotto is achieved by stirring consistently, so make sure to stir often)
- As the liquid cooks out add in the other two 1/3 portions of stock.
- Add in the last 1/3 of stock. Finish with parmesan and a bit of butter.
- Serve with arugula on top.
- Enjoy!
Nutrition
Calories: 511kcalCarbohydrates: 86gProtein: 7gFat: 12gSaturated Fat: 8gCholesterol: 31mgSodium: 1397mgPotassium: 119mgFiber: 4gSugar: 3gVitamin A: 1470IUVitamin C: 6mgCalcium: 35mgIron: 5mg
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