butternut squash risotto with toasted pumpkin seeds
Jermaine Weirich
Ingredients
- Butternut Squash
- Arborio Rice
- Onions, finely chopped
- Garlic Cloves, minced
- Chicken or Vegetable Broth
- White Wine (optional)
- Butter
- Olive Oil
- Parmesan Cheese, grated
- Fresh Thyme Leaves
- Salt and Pepper, to taste
- Toasted Pumpkin Seeds for garnish
Keywords:
- Butternut Squash Risotto
- Toasted Pumpkin Seeds
- Arborio Rice
- Chicken Broth
- Vegetable Broth
- Finely Chopped Onions
- Minced Garlic
Steps
### Butternut Squash Risotto Recipe: A Warm and Cozy Autumn Delight
#### Ingredients:
- 1 large butternut squash (about 2 lbs)
- 3 cups Arborio rice
- 4 cups vegetable or chicken broth, heated to a simmer
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup pumpkin seeds (pepitas), toasted
- Fresh sage leaves for garnish
- Grated Parmesan cheese, optional
#### Instructions:
**Step 1: Prepare the Butternut Squash**
- Preheat your oven to 375°F.
- Cut off both ends of the butternut squash and halve it lengthwise. Scoop out the seeds and strings with a spoon.
- Slice the butternut squash into thin rounds, about 1/4 inch thick.
**Step 2: Roast the Butternut Squash**
- Place the slices on a baking sheet lined with parchment paper.
- Drizzle olive oil over the squash and sprinkle with salt and pepper.
- Roast in the preheated oven for approximately 30 minutes or until tender and slightly caramelized.
**Step 3: Toast the Pumpkin Seeds**
- In a small pan, heat some olive oil over medium-low heat.
- Add the pumpkin seeds and stir frequently to prevent them from burning.
- Continue cooking for about 5 minutes or until they turn golden brown and fragrant.
- Remove from heat, let cool slightly, and set aside.
**Step 4: Cook the Arborio Rice**
- In a large saucepan, sauté the chopped onion in olive oil over medium heat until soft and translucent.
- Add minced garlic and cook for an additional minute or until fragrant but not browned.
- Stir in the Arborio rice and cook, stirring continuously, for about 2 minutes to toast the rice.
**Step 5: Prepare the Risotto**
- Gradually pour in white wine while stirring constantly. Let it simmer until almost completely absorbed by the rice.
- Add the first ladle of hot broth to the rice, stir gently but consistently, and let it cook for about 3-4 minutes before adding another ladle of broth.
- Continue this process, adding broth as needed and stirring frequently, until the Arborio rice is al dente (about 20-25 minutes total).
**Step 6: Finish and Combine**
- Once the risotto is cooked to your liking, fold in half of the roasted butternut squash slices.
- Season with salt and pepper according to taste.
**Step 7: Garnish and Serve**
- Ladle the warm butternut squash risotto into serving bowls.
- Top each portion with the remaining roasted butternut squash slices, toasted pumpkin seeds, and a sprinkle of fresh sage leaves for garnish.
- Optionally, add grated Parmesan cheese to enhance flavor.
#### Tips:
- Use high-quality ingredients for an authentic taste.
- Ensure you have a steady stream of hot broth to keep the risotto creamy without becoming too runny.
- For a more luxurious texture, consider adding some mascarpone cheese or butter towards the end of cooking.
Enjoy this comforting and delicious butternut squash risotto with toasted pumpkin seeds as a perfect autumn dish. It’s not only visually appealing but also packed with warm, cozy flavors that will transport you to fall.