Pasta Risotto & You

By Nancy Caivano


Risotto with Roasted Butternut Squash

Serves 6



1 large butternut squash, peeled, and cut into chunks
7 whole cloves garlic
1/4 cup olive oil plus 2 tbsp.
1 onion, chopped
1 shallot, chopped
2 carrots, finely chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp. butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp. sage, finely chopped

Heat oven to 350° F. Spray a large baking pan well with cooking spray. Toss squash and garlic with 1/4 cup olive oil to coat. Spread in a single layer in prepared pan. Season with salt and pepper. Roast until softened and well browned. Remove from oven, and cool for 10 minutes. Place squash and garlic in a food processor and pulse until well blended but with a little texture, not totally smooth. Season with salt and pepper, and set aside.

In a large saucepan, heat 2 tbsp. olive oil over medium-high heat. Add onion, shallot and carrot. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add squash purée.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and sage. Season with salt and pepper. Serve immediately.


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This page created November 1998