Honeynut Risotto
A dish of pure indulgence. You can use butternut squash, but we like the natural sweetness of the honeynut.
Ingredients
- 2 honeynut squashes, roasted and puréed
- 1 tablespoon olive oil (plus additional for roasting the squash)
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 sprig of sage
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 6 cups vegetable stock
- 2 tablespoons butter
- 1 cup Parmesan cheese, shredded
- 1 teaspoon red wine vinegar, optional
- Salt and pepper, to taste
- Fried sage leaves, for garnish
- Toasted hazelnuts, for garnish
Instructions
- For the squash: Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Roast cut side down on a lined baking sheet for 30 minutes. Let cool, then scoop the flesh out of the skin, and purée (or mash with a fork) until smooth. Set aside.
- For the risotto: Heat a large, heavy-bottomed pot over medium heat. Add the tablespoon of olive oil, then sweat the onions until translucent, stirring occasionally. Add in the garlic and sage, and stir for another minute.
- Add the arborio rice, and stir for another minute to toast the rice. Pour in the wine to deglaze, stirring constantly.
- When the wine has been absorbed, stir in the honeynut purée. It will be thick, so immediately pour in one cup of the vegetable stock.
- Stirring occasionally to prevent sticking, add in the stock ½-1 cup at a time, until the liquid is absorbed.
- Stir in the butter and Parmesan cheese until completely melted, and season generously with salt and pepper. Since this dish is very rich, we like to add a splash of red wine vinegar at the end for a bit of brightness.
- Serve immediately, garnished with sage and hazelnuts.