BUTTERNUT SQUASH RISOTTO Recipe
candied butternut squash, sun dried cranberries, mixed mushrooms, balsamic gastrique, parmesean crisp
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
Make the Balsamic Gastrique
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent. Stir in mixed mushrooms and cook until softened.
Cook the Risotto
Add the Arborio rice to the skillet and toast for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked al dente (about 18-20 minutes).
Combine Ingredients
Stir in roasted butternut squash and sun-dried cranberries into the risotto. Mix in grated Parmesan cheese and season with salt and black pepper to taste.
Prepare Parmesan Crisp (Optional)
To make the Parmesan crisp, preheat the oven to 400°F (200°C). Place small mounds of grated Parmesan on a parchment-lined baking sheet, flatten slightly, and bake for 5-7 minutes until golden. Let cool before removing.
Serve
Plate the risotto and drizzle with balsamic gastrique. Garnish with Parmesan crisps if desired.
