Cozy Up To This Veggie Butternut Squash Risotto October 30, 2017
We’re upping the cozy factor by embedding sweet butternut squash into warm and creamy Arborio rice, adding fragrant sage, and sprinkling on nutty pumpkin seeds.
Risottos are no stranger to the HelloFresh test kitchen — and for good reason.
- They’re comforting but not too heavy.
- They can double as a side dish or main event.
- They’re a blank slate for pretty much any flavor.
We’ve whipped up citrusy shrimp risottos, caramelized shallot versions, and even ones that pop with bright green zucchini. But this week, we figured an autumnal spin on the creamy classic was in order with none other than butternut squash. After 30 minutes in the oven, this bright orange, winter wonder becomes extra sweet with a golden brown exterior and oh-so-tender flesh. And because it’s tossed with a sprinkling of earthy sage before roasting, the result is extra fragrant with a mildly minty taste.
Butternut Squash and Sage Risotto with Parmesan and Pepitas
Here’s what you’ll need:
- 1 Medium Onion
- 2 Cloves Garlic
- 12 Ounces Cubed Butternut Squash
- 1 Tablespoon Chopped Sage
- 2 Teaspoons Olive Oil
- 3 Cups Veggie or Chicken Stock
- 3/4 Cup Arborio Rice
- 1 Tablespoon Butter
- 1/2 Cup Parmesan Cheese
- 1 Ounce Pepitas
- Salt and Pepper
Here’s what you’ll do:
1. Preheat oven to 425ºF. Halve, peel, and finely dice onion. Mince or grate garlic.
2. Toss squash on a baking sheet with sage, a drizzle of olive oil, and a pinch of salt and pepper. Roast until tender and browned, about 30 minutes, tossing halfway through. Meanwhile, bring veggie or chicken stock to a gentle simmer in a small pot.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
4. Add rice to pan and toss until grains are translucent, 1-2 minutes. Pour stock into pan 1/2 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until grains are al dente, 25-30 minutes — risotto should be thick but not stiff and grains should have a little bite to them.
5. Once risotto is done cooking, stir squash into pan, followed by butter and half the Parmesan. Season with salt and pepper.
6. Divide risotto between plates. Garnish with pepitas and remaining Parmesan.