Butternut Squash Risotto

Happy Festivus or Christmas Eve Eve depending on how you like to celebrate. I've had this recipe saved on Pinterest for quite some time but I've never been a big fan of incorporating pumpkin into dishes. I loved how stunning the color of the risotto was and decided to use some leftover butternut squash to make a puree. This main course is a little more time consuming than a traditional dish that just goes in the oven but most of the components of this Christmas dinner are pretty hands off and this would be perfect for a smaller Christmas gathering or even just for date night.

Recipe adapted from Platings & Pairings

-4 cups vegetable stock
-1 cup butternut squash puree
-2 tablespoons unsalted butter
-1 shallot minced
-1 teaspoon kosher salt
-1 teaspoon chopped fresh thyme
-1 1/2 cups Arborio rice
-1/2 cup dry white wine
-1 teaspoon white wine vinegar
-1/2 cup grated Parmesan cheese
-1/4 cup chopped fresh flat-leaf parsley
-1/4 teaspoon nutmeg
-Fresh ground black pepper
-1 cup crumbled goat cheese
-1/2 cup dried cranberries

In a medium saucepan whisk together the vegetable stock and butternut squash puree over medium heat. Bring to a simmer and reduce the heat to low.

Melt the butter in a large skillet and add the minced shallot. Cook the shallot until softened and then add the thyme and rice, cook for one more minute.

Add the white wine vinegar and white wine and stir the rice until the liquid is almost evaporated. Next, add a ladle of stock and continue cooking until the liquid is almost evaporated before adding another ladle of stock. Continue cooking the rice in this manner, adding a ladle of stock and cooking until almost evaporated until the rice has a slight bite to it, but is creamy. This will take about 25-30 minutes.

Once the rice is cooked mix in the parmesan cheese, half of the parsley, and the nutmeg. Season to taste with salt and pepper. Top the risotto with the remaining parsley, goat cheese, and minced, dried cranberries to serve.



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