Butternut Squash Risotto

Recipe from American Brasserie by Gale Gand and Rick Tramonto

Ingredients

• 2 Garlic cloves, minced
• 1/2 tsp. Cinnamon
• 1 Medium Butternut squash, peeled, halved, seeded, and cut into 1/2 cubes
• 2 Plum tomatoes, diced
• 4 Cups Chicken stock (or vegetable stock or water)
• 1 Medium Onion, chopped
• Kosher salt and black pepper
• 3/4 Cup Arborio rice
• 2 Tbsp. Cold heavy cream
• 2 Tbsp. Cold unsalted butter, cut into pieces
• 2 tsps. Olive oil
• 1 Tbsp. Chopped fresh basil
• Pinch Tumeric
• 1/2 to 1 tsp. Light brown sugar

Directions

1. In a large pot of salted water, cook the squash until fork tender (12-15 minutes). Drain and set aside.
2. Whisk the cream until it forms stiff peaks. Cover and refrigerate.
3. Bring stock to simmer and keep until needed.
4. Heat the oil in a heavy-bottomed saucepan over medium-high heat.
5. Add the onion and garlic and cook until the onion is translucent (about 8 minutes).
6. Add the rice and stir until coated with oil.
7. Add the stock one ladlefull at a time, stir and wait until it is mostly absorbed before adding more. Repeat for ~25-30 minutes until there is no more stock.
8. Stir in the tumeric, cinnamon, and sugar.
9. Stir in the squash and tomatoes.
10. Gently stir in the cheese, butter, cream, and basil and heat through.
11. Add salt and pepper to taste.

Published