Butternut Squash Risotto
1 small butternut squash –peeled, cleaned & diced into 1 inch cubes
2 qt. chicken stock (or vegetable stock for vegetarian)
1 small onion –diced
1 pinch red pepper flakes
4 tbs. butter
1 tbsp. extra virgin olive oil
2 c. risotto rice like Arborio or Carnaroli
1 c dry white wine
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
1) Heat up the oven to 400 F degrees. In an oven proof dish toss the butternut squash and olive oil together and season with a pinch of salt and pepper. Let it roast until tender, about 30 minutes. Remove from the oven and puree half of the squash in a small food processor or blender with a splash of the chicken stock.
2) Meanwhile heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add red pepper flakes and the rice and allow to toast for a few minutes until opaque then add the wine and simmer until absorbed almost completely. Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often.
3) Once the rice is tender remove from flame and stir in remaining butter. Add the pureed butternut squash and stir well to incorporate it. Gently fold in the roasted cubed butternut squash, adjust seasoning and serve warm with a grating of nutmeg on top.