Butternut Squash and Caramelized Onion Risotto
The recipe below is intended as a side dish to a main course, probably meat. The recipe will feed 6 people in this capacity.
- Large butternut squash
- One large white onion
- 3 cups chicken stock
- 1 cup risotto rice
- Tbsp minced sage
- Tbsp minced rosemary
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1/2 cup parmesan cheese
1) Get a large butternut squash and cut it down the center. Half of it will be roasted (400 degrees), cut side down, brushed with olive oil, til soft. The other half will be peeled, diced and also roasted in olive oil til soft. For the half kept intact, scoop out the soft flesh and puree it til smooth.
2) Thinly slice a white onion and slowly carmelize, then reserve.
3) In saucepan over medium high heat, whisk together 3 cups stock with about a half cup of the squash puree (just enough to give it some color and a bit of squash flavor) and simmer for 8 – 10 mins (then keep it hot for the risotto preparation)
4) In large pan at medium, warm a couple of Tbsp olive oil and add carmelized onions + 1 cup arborio rice, toast rice for a few mins.
5) Add 1 Tsp each of minced sage and rosemary
6) Add ½ cup or so of dry white wine and absorb
7) Add stock, ½ cup at a time
8) At ¾ done, add some squash puree and some squash cubes TO TASTE. The goal being a really pure butternut squash flavor and color, so use as much/little of the squash as necessary to get to the right flavor.
9) At end, add a couple Tbsp butter, ½ cup grated parmesan cheese, salt/pepper to taste.
10) Let stand covered for a few mins before serving.