Cheesy Butternut Squash Risotto
This cheesy butternut squash risotto with a crunchy breadcrumb topping takes a little patience, but is as easy as pouring and stirring.
Ingredients
Risotto
- 1 lb butternut squash/honeynut squash 1 honey nut squash or about half a large butternut squash
- 2 tablespoons olive oil separated
- 3 cups chicken stock
- 1 tablespoon unsalted butter
- 1 clove garlic finely chopped
- 1 shallot finely chopped
- 1 teaspoon finely chopped rosemary
- 1 cup RiceSelect arborio rice
- 1/2 cup Gruyère cheese grated (1.5 oz)
- .5 ounces Parmigiano Reggiano grated
Breadcrumb Topping
- 1/4 cup pumpkin seeds
- 1/4 cup panko breadcrumbs
- Pinch crushed red pepper flakes
- 8 sage leaves
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F. Halve the squash (if using honeynut) and remove the seeds. Cover with 1 tablespoon olive oil and season with salt and pepper, then lay them insides-down on a parchment lined baking sheet. Roast the squash until fork tender, about 20-30 min.
- While the squash cooks, make the breadcrumb topping. Heat the olive oil in a 12-inch skillet over medium heat, then add the sage leaves and fry until bubbling and turning dark. Turn off the heat and remove from the oil and transfer to a paper towel-lined plate.
- Return the skillet with the remaining oil to the stove over medium heat. Add the breadcrumbs, pumpkin seeds, red pepper flakes and a hearty pinch of salt. Toast the mixture, stirring occasionally, until the pumpkin seeds and breadcrumbs are turning golden brown. Transfer the mix to a bowl, crumble the sage into the bowl, and rub the sage into the mix to break it up. Wipe out the skillet and set the breadcrumbs aside.
- Allow the squash to cool slightly, the scrape the flesh out with a spoon and discard the skins. Mix the flesh with the chicken stock in a blender or with an immersion blender. You should end up with about 3 3/4 cup liquid.
- Melt the butter and olive oil in the skillet from earlier. Cook the garlic and shallots with the rosemary over medium-low heat, and season with salt and pepper.
- Once the shallots are translucent, stir in the arborio rice.
- Increase heat to medium-high, add one half-cup of the liquid to the rice, and stir to combine. Continue cooking and stirring regularly until the liquid has almost completely evaporated.
- Add another half cup, and repeat the process, adding more liquid, one half-cup at a time, stirring regularly, until all the liquid is gone, and the risotto is creamy and thick, but still pourable. The whole pouring and stirring process should take about 20 to 30 minutes. If the rice is still slightly toothy, you can add another 1/2 cup of water or stock.
- Remove the skillet from the heat and stir in the cheeses just until combined.
- Serve immediately and top with lots of breadcrumbs.
