This risotto begins on the stove, then gets baked in the oven. It is a great fall side dish.
1 T. olive oil
1 T. butter
1 small onion, minced
Sea salt to taste
1 cup Arborio rice
1 1/2 c. chicken stock
*1 c. butternut squash puree
1 1/2 cups raw butternut squash, small cubes
1/2 c. parmigiano
Butternut Squash Puree:
Cut a butternut squash in half, lengthwise and remove seeds. Drizzle with a little olive oil, salt and pepper. Roast for 30-40 minutes, at 400 degrees until fork-tender. Let cool a few minutes, scoop out pulp, and put it in bowl of a food processor. Sprinkle with a grind of nutmeg and a sprinkle of cinnamon. Add a splash (2-3 T.) of chicken broth, and puree.
Risotto:
Preheat oven to 400 degrees. In a saucepan, combine oil, butter and onion. Cook 2-3 minutes until onion is translucent. Add rice, stirring to coat. Add chicken stock and squash puree, and a little salt. Bring to a simmer. Stir in cubed squash and 1/4. cup of the parmigiano. Top with remaining cheese. Transfer to a 1 1/2 quart souffle dish.
Bake 30 minutes. Serves 4
*Shortcut: Williams-Sonoma makes a really good butternut squash puree. It will be half price the day after Thanksgiving. It makes great soup too.
