You don't need to be chained to the stove to get perfect creamy risotto. This easy version, with roasted butternut squash, requires 5 minutes of stirring, tops! It's a hearty, comforting fall vegetarian dinner that the whole family will love.
1 1/2lbsbutternut squashpeeled, seeded and chopped into 1/2 inch pieces (4 1/2 cups)
5cupsvegetable broth(or chicken broth)
1large onionfinely chopped
1cupdry white wine
2ozParmesan cheesegrated (1 cup)
salt and pepper to taste
Preheat the oven to 400 degrees. Put the cubed butternut squash onto a large baking sheet and drizzle with olive oil, and season with salt and pepper. Toss to combine.
Roast in the preheated oven 20-25 minutes until tender and lightly browned. Set aside.
While the squash is roasting, combine the broth and water in a large saucepan and bring to a boil over high heat. Reduce heat to a simmer.
In a Dutch oven over medium heat, melt 2 tablespoons of butter. Add the onion and a pinch of salt and cook, stirring frequently until softened, about 5 minutes. Add the garlic and cook, stirring until fragrant, about 30 seconds more.
Add the rice and and cook, stirring frequently for about 2-3 minutes.
Add the wine and cook until absorbed, stirring constantly. Add three quarters of the hot broth and water mixture and lower the heat to low. Cover the pot and simmer until most of the liquid is absorbed and the rice is still a little crunchy (al dente), about 20 minutes, stirring halfway through.
Remove the lid and stir in 1 cup of the broth and water mixture. Stir constantly until the risotto is creamy, about 5 minutes. Stir in the Parmesan cheese. Remove the pot from the heat and let it stand, covered, for about 5 minutes.
Stir in the butter and lemon juice, and season with salt and pepper to taste.
Fold in the roasted butternut squash.
Adapted from America's Test Kitchen New Family Cookbook