We don’t always think of risotto as a Thanksgiving essential, and we should!! You can infuse so many flavors in to traditional risotto, and you can make a whole bunch all at one time…perfect for feeding a big table of family and friends! I made mine with butternut squash, but you could do this with mushrooms, greens, assorted veggies or anything your little heart desires.
Risotto seems like such a task sometimes, but truthfully, it’s not so bad! Just a bit of patience…and the pay off really is worth it!
I have one rule with risotto. You must use a drinkable wine. A nice wine that you enjoy, not a junky wine or a cooking wine. Why, you ask? Because when I make risotto I like to open up that bottle of white wine, pour myself a glass, get some good music on in the kitchen and get to work! I highly suggest you do the same.
3 tablespoons Butter
Olive oil (for roasting & a bit for risotto)
1 medium yellow onion, finely chopped
1-2 cups of cubed butternut squash (1/4 ” pieces)
1 cup Arborio rice (risotto rice)
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth, plus more if needed
1/2 cup grated Parmesan
Fresh Sage (1-2 leaves)
For The Roasted Butternut Squash:
Preheat oven to 400 degrees
Scatter 1/4 inch cubes of butternut squash across baking dish, drizzle with olive oil & a pinch of sea salt. Bake 20 minutes or until soft.
Melt 2 tablespoons of the butter & 1 tbsp of olive oil in a large skillet over medium heat.
Add the onion, and a big pinch of sea salt, cook till onion is translucent
Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
Turn heat to medium/low
Start adding the broth, 1 cup at a time, and simmer, stirring occasionally, until absorbed
Add another cup of broth and simmer, stirring again
**You may add the roasted butternut squash to rice at any time!! I do it about now, then the squash absorbs some of the liquid too**
Once rice has absorbed the liquid, add another cup…you are getting the idea! Here is where your own tastes comes in to play…taste the rice…sometimes my risotto gets too seasoned with the chicken broth. So, sometimes, I will add filtered water instead of broth to dilute it a bit…(If the rice is not cooked through and the mixture is dry, add more liquid and put a lid on the pot.)
Stir in the Parmesan.
Finely chop 1-2 leaves of fresh sage. Stir in to risotto or garnish.
For the Crispy Shallots:
Peel and slice 1 large shallot in to rings.
Heat 1/2 cup of canola oil on medium heat. Place shallot rings in to oil while it is STILL COLD! Watch closely, using a slotted spoon or fish flipper remove crispy rings once golden brown and place on a paper towel.