This is my first time making risotto…I’m not going to lie, it’s a little bit of a pain in the butt. Not necessarily hard, but high maintenance for sure. What got me through all of the stirring was the promise of arancini later in the week with the leftovers! This risotto was served as an appetizer and was really yum.
Butternut Squash and Leek Risotto
Serves 6 as an appetizer, 4 as a main
Recipe by Just the Tip / Inspired by Bon Appétit via Epicurious
Here’s what I used:
- 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
- 4 tbsp olive oil
- 6 cups (about) low-sodium chicken broth
- 2 large leeks (white and pale green parts only), thinly sliced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh sage
Here’s what I did:
- Preheat oven to 400°F.
- Place squash on large rimmed baking sheet, drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
- Bring stock to simmer in medium saucepan. Reduce heat to very low; cover and keep stock warm.
- Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes.
- Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
- Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.
- Add roasted squash, butter, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper.