Roasted Butternut Squash Olive Parmesan Risotto Recipes

ROASTED BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
• Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
• Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
• Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

ROASTED BUTTERNUT SQUASH, OLIVE AND PARMESAN RISOTTO

Steps:

• Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. chop flesh; set aside.
• Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.

ROASTED BUTTERNUT SQUASH, OLIVE & PARMESAN RISOTTO

Steps:

• Preheat oven to 400 F.
• Place squash on baking sheet;.
• roast in the preheated oven for 1 hour or until tender.
• Cool slightly; halve lengthwise.
• Remove and discard seeds;.
• scoop out flesh from skin.
• Chop flesh;.
• set aside.
• Melt butter in a large saucepan over medium heat.
• Add onion and garlic;.
• saute for 3 minutes.
• Add rice;.
• stir to coat grains with butter.
• Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed.
• When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley.
• Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout.
• Season with salt and pepper to taste, if desired.