Roasted Honeynut Squash Risotto
This creamy, hearty squash risotto is perfect for fall! Roast honeynut or butternut squash with a sprinkle of cayenne and a drizzle of maple syrup. Then we'll saute it with arborio rice to make squash risotto. Finish with a knob of butter and shredded cheese for buttery perfection!
Ingredients
Instructions
ROAST SQUASH: Position a rack in the center of the oven and preheat the oven to 400ºF. Cut the squash in half and remove the seeds using a spoon. Place on a baking sheet lined with foil or parchment. Drizzle the squash with 1 tablespoon olive oil, and sprinkle with kosher salt, black pepper, and cayenne pepper. Drizzle with maple syrup. Roast the squash for 30-40 minutes or until fork-tender, start on the next step while the squash roasts. When squash is tender, allow it to rest until it’s cool enough to handle, then scoop out the flesh and reserve for later.
STOCK: In a medium saucepan, heat together the stock and saffron (if using) over medium heat until just boiling, then lower the heat to low so that it just simmers. You want the stock to be warm when added to the rice.
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Notes
Cheese: Fontina works well as a substitute for gruyere cheese. Parmesan can also be used in place of the pecorino romano!
Leftovers: If you anticipate leftovers, I suggest hanging on to any remaining stock (in the refrigerator.) I reheat a splash of stock in a skillet until simmering, then add the amount of risotto to reheat and allow it to simmer in the stock until the rice soaks it all up the liquid and warms through; works beautifully!
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Reviews from the Original Source
This was very yummy. Used leftovers to make arancini the next day, and those were also yummy.
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