Roasted Butternut Squash Risotto with Leeks

Leeks and Butternut Squash are in prime season right now.  You can read about the health benefits and preparation of leeks and butternut squash here (leeks) and here (squash).

This recipe is adapted from a recipe from Bon Appetit, in which I completely eliminate the heavy cream (and lots of fat and calories – it’s creamy enough without it).  My kids don’t really like butternut squash, but they will eat this.  I think this is a meal in and of itself, but I sometimes grill chicken along with it.  It is also a great side for Thanksgiving (can easily be doubled, but will still fit in a 5 1/2 quart pot, and I add the cream back in at Thanksgiving).

Ingredients:

  • 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
  • 4 tablespoons olive oil
  • 6 cups (about) chicken stock or canned low-salt chicken broth
  • 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
  • 2 cups arborio rice or medium-grain rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage
Directions:
  1. Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
  2. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
  3. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. It is best served right away, warm… although in the picture I took it is reheated from the night before.

Nutrition info coming soon (have to go on my run before it gets dark).

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