Parmesan Butternut Squash Risotto / GF SF
Ingredients:
2 Tablespoons butter
1 onion chopped finely chopped
3 garlic cloves pressed
1 ½ cups arborio rice
½ cup white wine
4 cups chicken stock
½ cup grated parmesan cheese
salt and pepper to taste
1/2 a lemon squeezed
olive oil
1 whole roasted butternut squash cubed
Directions:
Heat a 425 degree oven and line a sheet pan with parchment paper
Peel and cube your butternut squash and evenly spread out on your sheet
Drizzle olive oil on top and sprinkle some salt on top
Cook in the over for about 45 min or until throughly roasted, flipping half way through so that it does not burn
Next sauté your butter in a pan
Once the butter is melted, add the onion, and cook until soft
Add in your garlic, and cook until fragrant, about 30 seconds.
Add your dry rice, and stir well. Letting it toast lightly, about 2-4 minutes.
Add the white wine, and cook until it has evaporated, about 1-2 minutes.
Add 1 ladle full of the stock and stir in until it all absorbs.
Repeat this until you have used almost all of the stock- it should take about 20 minutes.
When you add the last ladle of broth only let the broth absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Next squeeze half a lemon and add salt and pepper to taste
Serve, adding extra parmesan if desired.