Creamy Butternut Squash Risotto
This Creamy Butternut Squash Risotto is made with roasted butternut squash, white wine, a sprinkle of sage and crumbled feta cheese. Where cozy and creamy collide.
Servings: 4
Equipment
- Food processor or blender
Ingredients
Roasted Butternut Squash
- 6 c butternut squash, cubed, divided
- 2 Tbsp extra virgin olive oil
- salt and black pepper, to taste
Butternut Squash Risotto
- 1 small yellow onion, finely diced
- 2 garlic cloves, diced
- 1 Tbsp extra virgin olive oil
- 2 c orzo
- ⅔ c dry white wine
- 3 c low-sodium chicken broth, divided (may not need all)
- ⅓ c feta cheese, crumbled
- 1 tsp dried sage leaves
- ⅛ tsp ground black pepper
- salt, to taste
Instructions
Roasted Butternut Squash
- Preheat the oven to 450°F.
- Prepare the squash. Cut off both ends of the squash. Cut the squash in half horizontally and then cut each half in half vertically to expose the seeds. Remove the seeds using a spoon. Cut the squash quarters into 1" thick sections and then 1" cubes. Alternately, you can use pre-cubed squash to save time.
- Toss the squash with 2 tablespoon olive oil and sprinkle a generous amount of salt and pepper. Toss to coat. You may need to divide the squash into two batches.
- Spread the squash out on two baking sheets to ensure even roasting. Cook for about 15 to 20 minutes, or until the squash is tender.
- Remove from heat and let cool for several minutes.
Butternut Squash Risotto
- Heat 1 tablespoon of olive oil over medium heat in a medium sauce pan. Add the onion and garlic. Cook until fragrant.
- Add the orzo, ⅔ cup white wine, and 1 cup broth. Let cook covered for about 7 minutes. Once the liquid is absorbed, test the orzo. It should be tender. If it is not fully cooked, add broth ½ cup at a time. Let the liquid absorb and test again. Repeat until the orzo meets desired tenderness. Stir frequently to prevent burning.
- Once the orzo is close to being done, add about 3 cups of the cooked butternut squash and ⅔ cups of broth in a food processor or blender and blend about 2 minutes, or until smooth.
- Stir butternut squash puree, sage, and black pepper into the orzo. Stir well to incorporate. Let heat 2 to 3 minutes until warmed, stirring frequently.
- Add ⅓ cup of feta cheese. Stir to incorporate. Add salt, if desired, to taste. Stir in half of the remaining cooked squash, reserving the rest for topping. Let warm another 2 to 3 minutes. Remove from heat.
- Divide among 4 bowls and garnish with remaining roasted squash, additional feta cheese, and/or a sprinkle of herbs, as desired.