Butternut Squash Risotto

There's something so hearty and satisfying about a hot bowl of risotto. There's a million different ways you can spin a risotto recipe. Roasted butternut squash and fresh thyme bring a festive Fall vibe to this Italian rice dish.

Risotto is made creamy by constantly stirring the Arborio rice and bringing out it's starches. In fact, this recipe does not call for cream at all! Although I simply couldn't miss the opportunity to add tangy goat cheese for a bit of punchy flavor.

Salty prosciutto plays a nice foil to the sweet squash and green peas. But do ensure you remove the pan from the heat before adding the delicate prosciutto - you're not looking to cook it, simply stir it in!

Butternut Squash Risotto

Ingredients

· 1 medium butternut squash, peeled and cubed

· 2 tbsp olive oil

· 1 small onion, chopped fine

· 4 cloves garlic, minced

· 1 ½ cup Arborio rice

· ½ tsp salt

· 1 tbsp fresh thyme, minced

· Zest of 2 lemons

· 4 cups chicken stock

· 1/3 cup dry white wine

· 1 cup frozen peas

· 1/3 cup pecorino romano cheese, grated

· 2oz goat cheese

· 3oz prosciutto, sliced thin and chopped

· 1 tbsp parsley, chopped

· Pepper to taste

Preheat oven to 425F.

Toss the butternut squash in 1 tbsp olive oil and arrange on a baking sheet. Roast for about 45 minutes until the squash is tender and golden brown.

Heat 1 tbsp olive oil over medium low heat in a deep skillet or dutch oven. Sautee the onion and garlic until translucent. Add the rice and season with salt, thyme and lemon zest. Toast the rice until slightly brown.

In a separate sauce pot, bring the chicken stock to a slow simmer.

Deglaze the pan with white wine. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Once the wine has evaporated, reduce the heat to low and add the chicken stock a ½ cup at a time. Add more chicken stock once the previous half cup has absorbed into the rice. Stir rice periodically. Continue to add chicken stock until the rice is al dente. The risotto should be relatively loose in consistency – not gloppy – add chicken stock as necessary to thin the dish.

Add the frozen peas and pecorino and cook for another minute. Stir in the goat cheese. Remove from the heat and fold in the prosciutto and parsley. Season to taste with black pepper.

Serves 4

Gluten Free Friendly!