This is just one of those recipes I want to make on repeat. Risotto sounds fancy, but it is not at all. It’s basically rice.. with cheese & fixins. It’s a great vegetarian dinner that will never leave you wanting.
Making risotto may take a little time, but I promise it really is super simple. Once you’ve kinda gotten the hang of it, it’s a great dish to have in your back pocket.
I love risotto because it can be transformed into so many different dishes with different veggies, cheeses & herbs. This one might be my favorite though. I love the sweet butternut squash, the parmesan cheese, the bite from the arugula. It’s truly so good! But if those things aren’t your jam you could totally do spinach or goat cheese or pretty much any veggies you like a lot. You could even pop in some rotisserie chicken & you’ve got a one pot dinner!
As long as you are patient with this dish you really can’t go wrong!
Happy cooking! xx
ellyn
SERVINGS: 4-6 if main course, 6-8 if side dish
TIME: 40 minutes
INGREDIENTS:
• 1 small butternut squash – trimmed & chopped
• 1.5 teaspoon salt – divided
• 1.5 teaspoon pepper – divided
• 2 tablespoon olive oil – divided
• 1 large shallot
• 3 large garlic cloves
• 2 cups arborio rice
• 1 cup white wine
• 6-7 cups chicken stock
• 1.5 cups fresh arugula
• ½ cup grated parmesan
• 2 tablespoons butter
• lemon for serving
INSTRUCTIONS:
1. Preheat oven to 425.
2. Trim & chop butternut squash – you can also buy the squash already cut which makes life a lot easier! Season with 1 teaspoon each of salt & pepper. Drizzle with 1 tablespoon olive oil.
3. Roast the squash for 20-25 minutes or until tender & beginning to brown.
4. In a saucepan bring chicken stock to medium heat. * this is important so that the rice will absorb the chicken stock.
5. In a large skillet bring 1 tablespoon olive oil to medium heat. Add in chopped shallot & garlic cloves. Cook for 1-2 minutes – until beginning to get tender.
6. Add in rice. Let toast for 30 seconds.
7. Add white wine. Let simmer & reduce for 1 minute while slowly stirring.
8. Using a ½ cup measure, add in one ½ cup of chicken stock at a time to the rice. Continually stir the rice until all the liquid is absorbed. Then add another ½ cup chicken stock. Continue this process until all the chicken stock is absorbed. ( Check the rice after 6 cups of chicken stock, if it isn’t tender yet add another cup of stock. ) The rice should be tender & creamy by this point. * this will take about 30 minutes, but I promise it is worth it. Do not rush this process. It will not be the same!
9. Add to the risotto the roasted butternut squash, fresh arugula, grated parmesan, butter, ½ teaspoon each of salt & pepper.
10. Optional: serve with lemon wedge.
11. Enjoy!
