Butternut Squash Risotto 

Butternut Squash Risotto    

Every fall daughter Amanda requests this dish I created for her several years ago for lunch or dinner at least once a week! It can be served as a meal or side dish. In Italian homes Risotto is considered a traditional Italian comfort food. The combinations of cheeses in this recipe paired with the fall flavor of roasted butternut squash and creamy risotto is just as addicting as the traditional American comfort food Mac & Cheese.

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Butternut Squash Risotto

Ingredients 

2 tablespoons minced shallots

1/2 medium Sweet Vidalia onion

4 tablespoons unsalted butter

2 tablespoons salted butter

2 1/2 cup Arborio Rice

4 cups butternut squash; peeled seeded and diced into 1/4 pieces

1/2 teaspoon kosher salt

1 pinch saffron

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh thyme leaves

1 1/2 tablespoons olive oil; plus more for serving

32 oz. chicken broth

1 cup romano cheese

1/2 cup shredded Fontina cheese

1-2 cup water if need

1/4 cup white wine

1/2 cup cooked crumbled bacon

Step-by-Step

1 place diced squash on cookie sheet; season with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper and generous drizzle olive oil approximately 3-4 tablespoons ; bake in preheated 400 degree oven uncovered till soft but not mushy; stir often; reserve

2 meanwhile combine onion shallot unsalted butter and 1 1/2 tablespoons olive oil in heavy dutch oven pot; cook over high heat until onion are translucent but not brown; add saffron and rice;cook2 minutes; stir often
3 add half of the chicken broth ; cook till chicken broth is absorbed stir often
4 add remaining chicken broth; & wine; cook until broth absorbs
5 add one cup water at a time if need to cook rice until it’s soft
6 lower heat; add salted butter mix well
7 add cheeses; mix well
8 add reserved cooked squash, toss
9 add bacon & fresh thyme drizzle olive oil over top; serve immediately