Butternut Risotto Recipe
Roasted Butternut Squash, Parmesan Risotto, Toasted Pepitas, Apricot Wensleydale
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Ingredients
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Roasted Butternut Squash
Parmesan Risotto
Toasted Pepitas
Apricot Wensleydale
Method
Roasted Butternut Squash
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and peel the skin. Cut the squash into 1-inch cubes.
- 2
Season and Roast
In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
Parmesan Risotto
- 3
- 4
Toast the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 5
Add Wine and Broth
Pour in the white wine and simmer until the liquid is mostly absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish with Cheese
Once the risotto is cooked, stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Remove from heat and set aside.
Toasted Pepitas
- 7
Assemble the Dish
- 8
Serve and Garnish
To serve, spoon a generous portion of the Parmesan risotto onto each plate. Top with roasted butternut squash, sprinkle toasted pepitas on top, and garnish with crumbled Apricot Wensleydale cheese.