Keyword: dinner, one pot meal, risotto, Vegetarian
Dutch Oven (or Instant Pot/Crockpot)
4tbspExtra Virgin Olive Oil
2clovesGarlicfinely chopped or minced
1 ½ cupArborio rice
½cupDry White Wine such as Sauvignon Blanc or Chardonnay
4 ½ cupVegetable or Chicken broth
½cupParmesan cheese, gratedplus more for topping
1tbspBasiltorn or chopped
3slicesBacon (optional)chopped for topping
¼tspCracked Black Pepper
Preheat oven to 425°. Peel and chop the butternut squash- about the equivalence of half of the squash.
On a cooking sheet, evenly spread the chubbed butternut squash, and drizzle 2 tablespoons of olive oil, and sprinkle a nice pinch of salt on top. Mix with your hands. Roast in the oven for 10 minutes before turning them over for an additional 10 minutes or until golden brown, roasty! Optional, add a few slices of bacon on top of the butternut squash. It not only flavors the butternut squash, but you can break up the bacon and add before serving. Only cook for 7-8 minutes!
Chop the onion. Add the stock of choice in a small saucepan and bring to a low simmer over medium heat. Grate the Parmesan, and set it aside. Add 2 tablespoons of olive oil to a large dutch oven or a large pot. Add the onions and cook until translucent and slightly browned. Add the garlic, and stir. Once you smell the garlic, it's done cooking. (about 30 seconds). Add the rice, and toast for 2-3 minutes. Then add the white wine and stir until it evaporates.
Use a ladle, add a spoonful of the warm stock to the rice, lower the heat to about medium so the rice gently bubbles. Cook, stirring often with a wooden spoon until the stock is absorbed. Repeat and cook the same way with the remaining stock.
Taste the rice for doneness. It should be al dente but not crunchy. If it’s still a little crunchy, add more stock. The rice should take 20 to 25 minutes total to cook.
Remove the roasted butternut squash, and scoop out about ½ cup and smooch them to a rough paste. Add it to the rice, and stir. The color will instantly change, and the texture will become more creamy.
Turn the heat off, and add the cream and Parmesan, along with the remaining roasted butternut squash, and stir vigorously until melted and creamy. Stir in the salt and chopped basil. Taste for salt- you may want to add a little more. Serve topped with pepper, Parmesan, and bacon pieces (optional if you want to keep it vegetarian).