Butternut Squash Risotto With Parmesan And Parsley

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Easy, delicious, and comforting. This recipe calls for chicken stock which add so much flavour, but you can easily make it plant-based by using a good vegetarian stock, replacing butter with olive oil, and leave off Parmesan.

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Ingredients

1 small butternut squash (or other squash)

2 cups water

1/4 cup butter (use olive oil for plant)

1 small onion, finely chopped

1 clove garlic, minced

1 cup arborio rice

3 cups good quality chicken stock, heated (use vegetarian stock for plant)

Sea salt and freshly ground pepper, to taste

Fresh parsley, chopped, to garnish

Parmigiano-Reggiano, 1/2 cup freshly grated (for plant leave off)

Parmigiano-Reggiano, shaved to garnish (for plant leave off)

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Preparation

Preheat oven to 350°F. Place squash cut side down in shallow parchment-lined baking dish. Add 2 cups water. Bake 30 minutes or until tender. Cool slightly; peel and remove seeds and strings from centre. Cube and set aside.

Meanwhile melt butter in medium saucepan over medium heat. Add onion and garlic and cook 3 minutes, or until softened. Stir in rice and squash. Add 1 cup stock and cook, stirring constantly until all liquid is absorbed. Add remaining stock in batches and continue to cook rice until all liquid is absorbed and rice is creamy and tender, about 20 minutes. remove from heat; season with salt and pepper. Stir in 1/2 cup Parmesan. Divide among 4 plates, sprinkle with parsley and shaved Parmesan. Serve immediately. Serves 4.