Butternut Squash Risotto
Rich in nutrients and antioxidants yet succulent enough to earn the name "butternut," this autumn gourd is the star of the recipe. Let the hourglass-figured squash shine alongside kale, cranberries, and even a splash of white wine for a contemporary twist on a classic risotto.
| Cook Time |
| 1.5 hours |
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Rich in nutrients and antioxidants yet succulent enough to earn the name "butternut," this autumn gourd is the star of the recipe. Let the hourglass-figured squash shine alongside kale, cranberries, and even a splash of white wine for a contemporary twist on a classic risotto.
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Ingredients
- 1 butternut squash
- 1 tbsp vegan cream cheese (toffuti is our favorite)
- 2 tbsp olive oil
- 1 Shallot
- 2 cloves Garlic
- 2 cups Carnaroli or Arborio Rice
- 1/4 cup white wine (or vegetable stock)
- 4-6 cups Vegetable Stock
- 1 bunch kale
- 2 tbsp dried cranberries
Servings: 4-6 people
Instructions
- Begin by prepping the butternut squash (this can be done in advance). Cut the top and bottom off of the squash, and cut in half lengthwise. Core out the seeds.
- Peel the skin off of one half of the squash and small dice it. Place the other half face down on a sheet tray and bake at 350 until it can be pierced with a knife (45 min-1 hour).
- Once the roasted squash is cool enough to touch, scoop out the flesh and add it to a blender or food processor along with the vegan cream cheese and blend until a smooth puree is formed (a few tablespoons of vegetable stock may be added if puree is too think or lumpy).
- Add the vegetable stock to a small stockpot and allow it to warm over medium heat.
- Add olive oil to a medium pan over medium heat. Once the oil is hot, add the diced squash and sauté for 3 minutes, stirring with a wooden spoon.
- Add garlic and shallot to the butternut squash mixture and sauté until they are translucent, stirring occasionally to prevent burning.
- Add the rice to the pan and toast for about 3 minutes, stirring the mixture.
- Add the white wine (can be replaced with vegetable stock) to the rice mixture, and allow it to reduce by half.
- Now add a ladle of stock to the rice mixture and continue to mix until the majority of the stock is absorbed. Continue to add stock in small batches in the manner until the rice is creamy but still has a bit of texture when tasted. This process will take around 20 minutes and will be around 4-6 cups of stock.
- Now, add to the rice ¼ cup of the squash puree, the kale, and the cranberries. Toss or stir until the kale is wilted and season to taste with salt and pepper. Spoon into a serving bowl.
- Optional step: Want to go the extra mile and use up those squash seeds? Preheat the oven to 450, and toss the cleaned seeds in a bit of olive oil, salt and pepper, and roast on a baking sheet for 6-8 minutes. Sprinkle on top of the risotto for a garnish.
Recipe Notes
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