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Winter Squash Wheat Berry Risotto


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  • 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces low-sodium chicken or vegetable stock
  • 1 large shallot, finely chopped
  • 1 large garlic clove, minced
  • 1/2 cup uncooked Arborio rice
  • 1/2 cup cooked wheat berries (see package directions)
  • 1/2 cup dry white wine
  • 1/4 cup pumpkin puree
  • 2 to 3 oz goat cheese
  • 2 Tbsp toasted pepitas (pumpkin seeds)


Servings 2
Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven to 400°F.
Toss the squash with a drizzle of olive oil and a pinch each of salt and pepper in a baking dish. Roast in preheated oven until tender and caramelized, 30-35 minutes, tossing once or twice.
Meanwhile, heat stock in a small pot over low heat.
While the squash is roasting, heat another drizzle of olive oil in a large saucepan over medium-high heat. Add shallot and garlic to saucepan; cook, stirring, about 3 minutes.
Add arborio rice and a pinch each of salt and pepper, and saute for 1 minute, then stir in cooked wheat berries.
Add in the wine and cook, stirring, until absorbed. Stir in 1/2 cup of warm stock, and cook until the liquid is absorbed, stirring constantly. Add remaining stock, 1/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Along with the last 1/4 cup of stock, add in the pumpkin puree.
Reduce heat to low. Stir in the goat cheese and season with additional salt and pepper if desired. Fold in the roasted squash. Serve immediately, topped with pepitas.

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