Risotto with Roasted Winter Squash

Name: Risotto with Roasted Winter Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 small acorn squash, peeled, seeded, and cut into 1/2-inch cubes; 355 milliliters uncooked Arborio rice; 1 Tbsp balsamic vinegar; 1 smalls butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 4 teaspoons chopped fresh thyme, divided; 2 garlic cloves, minced; 946 milliliters low-sodium chicken broth; 3 Tbsps olive oil, divided; 1 small onion, diced; 118 milliliters freshly grated Parmesan cheese, divided; 0 teaspoons freshly ground pepper; 1 teaspoons sea salt; 2 Tbsps unsalted butter; 59 milliliters white wine (such as Chardonnay)

You can never have too many side dish recipes, so give Risotto with Roasted Winter Squash a try. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 410 calories. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Winter will be even more special with this recipe. If you have pepper, olive oil, chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

Place all squash cubes on an aluminum foil-lined rimmed baking sheet.

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Squash

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Aluminum Foil

Baking Sheet

Drizzle with 1 tablespoon olive oil and vinegar, and toss. Season with 1 tablespoon thyme, sea salt, and pepper, and roast 35 to 40 minutes or until squash is tender and browned, turning once.

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Olive Oil

Sea Salt

Vinegar

Pepper

Squash

Thyme

Remove from oven, and set aside.

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Oven

Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.

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Broth

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Sauce Pan

Heat remaining olive oil and butter in a large saut pan over medium heat.

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Olive Oil

Butter

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Frying Pan

Add onion, and saut, stirring frequently, 2 minutes or until tender and translucent.

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Onion

Add garlic, and saut, stirring constantly, 1 minute more.

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Garlic

Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.)

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Grains

Rice

Add white wine, and cook 30 seconds or until most of it evaporates.

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White Wine

Add 1 cup chicken broth, and stir constantly until mostly absorbed.

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Chicken Broth

Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.

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Broth

Rice

Stir in cooked squash and any collected juices, and add remaining 1 teaspoon thyme. Reduce heat to low, and cook 2 minutes or until squash is thoroughly warmed.

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Squash

Thyme

Add a little more chicken broth if the risotto gets too dry.

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Chicken Broth

Remove from heat, and stir in 1/4 cup Parmesan. Season with additional sea salt and pepper, if desired.

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Salt And Pepper

Parmesan

Sprinkle with remaining Parmesan, and serve warm.

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Parmesan

The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.

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Rice

The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.

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Olive Oil

Butter

Rice

The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.

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Broth