Where are my Hell’s Kitchen fans at? Have you ever thought of making Risotto but then been intimidated by the show? After all the yelling over the Risotto I sure was ha! But I overcame my fear and gave it try and we love it! This is a fall inspired dish and it was so flavorful and just delicious! I promise to not ramble on and on before getting you to the recipe! So here we go!
A lot of flavor comes from roasting the squash and brussel sprouts while you are making the risotto! A note here that you can use any squash you like cubed!
Another note: Stir frequently!
Buttercup Squash Risotto with Brussel Sprouts, Walnuts & Cranberries
- Stove top
- 3 tbsp Olive Oil/Avocado Oil divided
- 2 cups buttercup or butternut squash
- 1 tsp salt dvided
- 1/2 tsp pepper divided
- 1/2 tsp cinnamon
- 1 pound brussel sprouts cut in half or quarterd
- 1 medium Onion cut up
- 2 tbsp minced garlic
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock or chicken stock
- 2 tbsp dairy free butter or butter if not dairy free
- 1/4 cup dried cranberries
- 1/2 cup walnuts roughly chopped
- salt & pepper taste
- 1. Preheat oven ro 425F
- Heat the stock on low in a saucepan. You want to add it to the rice warm.
- 2. Mix 1 tablespoon of the olive oil and the cubed buttercup or butternut squash in a small bowl until evenly coated. Spread the squash onto one half of baking sheet (covered with parchment paper) and season with 1/2 teaspoon of salt and 1/4 teaspoon pepper and then sprinkle on the cinnamon
- Toss the brussel sprouts in 1 tablespoon of oilve oil and spread them onto the other half of the baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until just caramelized, approx 30 minutes, tossing every 10 minutes.
- In a large saute pan add the remaining tablespoon of oil and heat over medium heat. Add the onion and cook for 2-3 minutes. Add garlic and cook for another minute.
- Mix in the arborio rice and cook for another 1-2 minutes. Then pour in the white wine and cook until the wine is absorbed stirring frequently.
- Add 3 cups of stock ONE CUP AT A TIME, letting each cup absorb fully before adding the next. You want to stove heat to be hot enough that the liquid starts bubbling not long after adding to pan but not so hot that it boils. Stir frequently.
- Then add the last cup of stock 1/4 cup at a time until the rice is cooked as desired – creamy yet someone still al dente
- Once the stock has been absorbed remove from heat and stir in the dairy free butter pieces and stir until well blended.
- Gently fold in the squash
- To serve top with brussel sprouts, walnuts and craberries. This can be done individually or you can pour the risotto into a large serving bowl and top
- Arborio rice is a MUST. It is the best rice to give you the creaminess that makes risotto a risotto!
- Do not skimp on the stirring. It helps break down the starch and keeps it from sticking.
- Use a warm stock
- Don’t try and rush the process, it does take some time
- If you don’t want to cook with wine you can omit and use more stock but it really adds to the flavor
Please let me know if you try this! And feel free to experiment with vegetables!