Recipe: Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Ingredients: 2 Butternut squashes; 2 garlic cloves in their skin; olive oil; 1 large shallot (or an onion); 1 dl of dry white wine; 1 liter (1.1 qt) of hot broth; 100 g (3.5 oz) of lardons; 50 g (1.75 oz) of Gorgonzola with Mascarpone; 30 g (1.1 oz) of Parmesan (+ Parmesan as desired for sprinkling); freshly ground pepper

By zipette 4/5 (1 review)

Prep 45 min

Cook 45 min

Total 1h30

Servings 4 serv.

Butternut Squash Risotto is an Italian dish composed mainly of rice, butternut squash and various ingredients such as onion, garlic, vegetable broth and Parmesan. Butternut squash, rich in nutrients, brings a sweet and slightly spicy flavor to the dish. The preparation of Butternut Squash Risotto is quite simple, you just need to melt the onion and garlic in a pan with olive oil, then add the rice and cook it

Ingredients for 4 servings

Adjust for

servings

2 Butternut squashes
2 garlic cloves in their skin
olive oil
1 large shallot (or an onion)
1 dl of dry white wine
1 liter (1.1 qt) of hot broth
100 g (3.5 oz) of lardons
50 g (1.75 oz) of Gorgonzola with Mascarpone
30 g (1.1 oz) of Parmesan (+ Parmesan as desired for sprinkling)
freshly ground pepper

Step-by-step directions

1 Cut the squashes in half and remove the seeds and fibers. Brush the flesh of the squash halves with olive oil and place them on a baking sheet flesh side down. Slip 2 garlic cloves in their skin under one squash half and put the sheet in the oven for approximately 30 minutes at 180 degrees. Check the squashes are cooked by piercing the flesh with the tip of a knife.

2 While the squashes are cooking, sauté the lardons in a pan and set them aside on paper towels.

3 After cooking the Butternut squashes, remove their flesh leaving 1 cm of flesh around the edge if you wish to serve the risotto in the squash halves, otherwise remove all the flesh, peel the garlic cloves and blend everything together.

4 Prepare the risotto by quickly sautéing a large shallot in a little olive oil, add the rice and turn it in the oil and shallot until it becomes translucent. Moisten with white wine, add half of the butternut puree (the other half will not be used in this recipe), mix and add the broth gradually, as it is absorbed. During cooking, add the lardons and towards the end, add the Gorgonzola with Mascarpone and let it melt.

5 Once the rice is cooked, add the Parmesan, pepper, mix well again and serve the risotto in the squash shells, reheated beforehand in the microwave or oven. Offer Parmesan to those who want to sprinkle a little more on top!

6 Enjoy with a spoon while scraping a little of the Butternut shell.