Classic Risotto with Butternut Squash

Makes 6–8 servings

INGREDIENTS FOR BUTTERNUT SQUASH

1 butternut squash

Olive oil (to taste)

Salt (to taste)

Pepper (to taste)

Chili powder (to taste)

INSTRUCTIONS FOR ROASTING

THE BUTTERNUT SQUASH

Peel and core a medium-sized butternut squash. Cut it into cubes and then dice them to a medium size. Toss with olive oil, salt, pepper and chili powder. Roast the squash in a preheated, 375° (F) oven until tender for about 20 to 25 minutes. Add the squash to basic risotto (recipe follows).

Risotto takes on autumn appeal with roasted chunks of caramelized butternut squash—crunchy on the outside and velvety smooth on the inside.

BASIC RISOTTO INGREDIENTS

6 cups stock or broth or 3 cups of canned, low-sodium chicken broth mixed with 3 cups of water

2 Tbsp. extra-virgin olive oil

1 cup minced onion

1 Tbsp. minced garlic

2 cups arborio or other shortto medium-grain rice

1 cup dry white wine

2 Tbsp. unsalted butter

¼ cup freshly grated Parmesan cheese Kosher salt

Freshly ground pepper

Italian parsley, chopped

Parmesan cheese, shaved

INSTRUCTIONS

1. Pour the chicken stock or broth mixture into a medium saucepan and bring it to a slow simmer. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft (about 8 minutes). Don’t let the onion or garlic brown.

2. Add the rice and cook, stirring until the rice is hot (about 2 minutes). Add the wine and simmer, stirring until it is absorbed.

3. Ladle the hot stock into the rice mixture 1 cup at a time, stirring often and adding more liquid only when the previous addition has been absorbed. Adjust the heat to maintain a simmer. It should take about 20 minutes for the rice to become creamy and al dente. You might not need all the liquid. 4. Remove the risotto from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Divide the risotto among warm bowls. Garnish with chopped Italian parsley and shaved Parmesan.