My family did something different for Thanksgiving this year, we met up at a Casino and had an all-you-can-eat buffet. No one had to cook or clean up, everyone ate too much and had a good time. You really can’t do better than that!
Anywho, the buffet had this squash risotto that my husband and I just loved. So, I decided to make some and it has become a new favorite. I know the last thing anyone wants during the holiday season is to make a laborious meal if they don’t have to but it is really delicious, comforting and filling so I think it is worth the effort.
- 1 butternut squash (about 2 lbs)
- Olive oil
- Kosher salt
- 32 oz chicken stock (low sodium if store bought)
- 4 TBSP butter
- 1 medium sized red onion, diced
- kosher salt
- 1 tsp minced or grated fresh garlic
- 1/2 tsp dry rosemary
- 1c arborio rice
- 1/4c dry vermouth
- 1/2c freshly grated parmesan cheese
- Freshly ground black pepper, to taste
- Preheat the oven to 450f and line a baking sheet with foil.
- Peel, rinse, dry and then dice the squash into 3/4″ pieces.
- Toss with olive oil to coat, lay in a single layer on the prepared baking sheet and sprinkle with salt.
- Bake in the middle of the preheated oven for 30 to 45 minutes (depending on your squash and oven), or until very tender but not falling apart.
- Meanwhile, put the stock into a pan over medium heat, bring to just below a simmer and keep it at that heat.
- In a large heavy bottom pot or dutch oven over medium heat, melt the butter with a drizzle of olive oil.
- When the butter is fully melted, add the onions and sprinkle them with a little salt.
Saute gently until softened, about 5 to 8 minutes.
- Stir in the garlic and rosemary, crushing/crumbling the rosemary between your fingers as you add it.
- Let cook for 2 minutes, then add the rice and stir to coat.
- Add the vermouth and stir constantly for 2 minutes.
- Add a ladle of the stock and stir. The rice should be soupy not dry, add more of the stock if it seems dry.
- Cook the rice stirring frequently, until the stock is mostly absorbed (about 5 to 8 minutes).
- Maintain a gentle simmer and continue to add the stock a few ladles at a time, letting the rice absorb most of
- the liquid before adding more. Stir well and often.
NOTE: The rice should never get dry or stick to the pan.
- Continue until the rice is cooked through and soft but not mushy, about 30 minutes.
- Stop adding stock when the rice is cooked to your liking.
- Remove the risotto from the heat, stir in the cheese and pepper to taste.
- Fold in the roasted squash, taste and adjust the seasoning if needed.
Makes 4 Main Dish Servings or 8 Side/Starter Servings