Butternut Squash Risotto

In preparation for Youth-Led Family Meal, we’ve been hard at work on sharpening our plating, garnishing, and presentation skills. Cohort 18 has elevated shift meals to a whole new level with their culinary and artistic skills! This savory Butternut Squash Risotto was no exception, and it tasted as amazing as it looked!

Butternut Squash Risotto

Ingredients:

Recipe Yield: 8 servings

Basic risotto

  • 2 cup Arborio Rice

  • 6 cups White stock

  • 2 cup White wine

  • ¼ cup Extra virgin olive oil

  • 1 Onion, minced

  • 1 Tbsp Garlic, minced

  • 2 tsp Kosher salt

  • ½ cup Parmesan Cheese

Sauteed Butternut squash

  • 1 Butternut squash, peeled and diced ¼”

  • Clarified butter, as needed

  • Kosher salt, as needed

  • Fresh thyme, for garnish

Method of Preparation:

  1. Mise en place: gather all ingredients, then gather tools, measure, then make.

  2. Preheat oven to 350.

  3. First, par cook butternut squash in oven for 6-8 minutes until tender. 

  4. Next, make risotto: 

    1. In a small pan sweat onions and garlic in olive oil. When onions are translucent, add rice and toast in pan for 2-3 minutes. Degplaze pan with white wine and bring to a boil. Add salt.

    2. Reduce liquid until mixture thickens, stirring constantly. Add stock 1 cup at a time, reducing until the mixture thickens each time, stirring constantly. Hold warm until ready to serve.

  5. To finish dish, saute butternut squash in clarified butter. When fully cooked and caramelized around edges, garnish with thyme and pour over warm risotto. 

Faith Emerson