Samantha’s Squash Risotto

By jojomail1

Nice risotto from Samantha in Junior League. *** Of Course serve in hollowed out mini-pumpkins to make it fun!***

Ingredients

• Roasted Butternut Squash
• 1 butternut squash
• Salt & Pepper to taste
• 1 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp thyme
• 2 tbs olive oil
• Risotto
• 2 C uncooked Arborio rice
• 4 Tbs olive oil
• 1/2 C chopped celery
• 1 garlic clove chopped
• 1/4 C dry white wine
• 4 C vegetable stock (I usually use more)
• 1/2 C crème fraiche (optional)
• 1/2 C grated parmesan (optional)

Details

Servings 4

Preparation

Step 1

Preparation
1. Pre-heat oven to 400 degrees.
2. Peel and dice butternut squash into small cubes.
3. Mix squash cubes with olive oil, cinnamon, cumin & thyme.
4. Spread squash cubes onto a baking sheet evenly.
5. Drizzle with a little olive oil.
6. Sprinkle with salt & pepper to taste.
7. Roast squash in oven for 30-45 minutes at 375 degrees, or until tender to the touch.

Preparation
1. Saute garlic & celery in olive oil until garlic is golden.
2. Splash with white wine.
3. Add rice, stirring for approximately 2 minutes.
4. Stir in 1 C of broth slowly. Continue cooking and stirring until liquid is absorbed.
5. Gradually stir in more broth 1 C at a time, cooking and stirring until liquid is absorbed before adding the next cup.
6. The key is to cook rice slowly. Stir in liquid small amounts at a time. Putting too much liquid in at once will cause the rice to become gummy.
7. Add crème fraiche near end of cooking process to warm.
8. Add roasted butternut squash cubes and slowly mix together.
9. Sprinkle with parmesan.
10. Optional sprinkle with toasted pumpkin seeds.