PHS Canada

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto

Shelby Firsten, Dietitian
This roasted butternut squash risotto has incredible flavour. It is healthier than most risottos, as it is made with brown rice and not with heavy cream
Prep Time 15 mins
Cook Time 1 hr
Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 3 tbsp olive oil, divided
  • 1 yellow onion chopped
  • 4 cups vegetable broth, divided
  • 2 cloves garlic minced
  • 1 cup water
  • 1 1/2 cup brown arborio/short grain brown rice
  • 1 butternut squash, peeled and sliced into ½ cubes
  • 1 cup grated Parmesan cheese
  • 1 tsp salt
  • 3 tbsp unsalted butter or margarine, divided
  • ground pepper, to taste

Fried Sage

  • 1 tbsp extra virgin olive oil
  • 1/4 cup fresh sage leaves, chopped

Instructions
 

  • Place your oven racks in the lower third and upper third positions. Preheat oven to 375°
  • Line a baking sheet with parchment for the squash. Reserve 1 cup of broth and set it aside for when the risotto is out of the oven
  • Heat 1 tbsp olive oil in a medium Dutch oven over medium heat until shimmering
  • Add onion and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes
  • Add minced garlic and cook until the garlic is fragrant, 1 to 2 minutes
  • Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium high heat. Remove from heat and stir in the rice
  • Cover the pot and bake on the lower rack until rice is tender and cooked through, about 60 minutes. It will seem dry when you remove lid, but do not worry!
  • Immediately after placing the pot of risotto in the oven, toss the cubed squash with 2 tbsp olive oil on your lined baking sheet
  • Sprinkle some salt and pepper and arrange the squash in a single layer on the pan
  • Roast on the upper rack until the squash is tender, flipping halfway. Cook about 40 minutes
  • While the risotto and squash are in the oven, fry the sage. Heat 1 tbsp olive oil in a medium skillet over medium heat
  • Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy before transferring it to a plate covered with paper towel
  • Sprinkle the fried sage lightly with salt and set it aside
  • Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, parmesan, and butter
  • Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt and pepper
  • Stir in the roasted squash. Taste and add more salt and pepper, as needed. Serve and Enjoy!