I took this recipe for Butternut Squash Risotto and made it my own. It is different, but delicious and creamy. I hope you try it.
- 4 to 6 servings
1 medium butternut squash, peeled and cubed into bite size pieces
Kosher salt and pepper, to taste
2 T. butter
1 small red onion, diced
4 cloves of garlic, minced
1 t. sage
1 bunch asparagus, chopped
4 T. olive oil
6 to 7 cups of chicken stock
1 1/2 cups jasmine rice
1/2 cup parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and drizzle 2 T. olive oil. Peel and cut up the butternut squash, discard the seeds. Spread squash on the baking sheet and sprinkle generously with salt and pepper. Toss in the olive oil to coat. Roast squash for 25 minutes on the middle rack.
Melt butter in a large, deep pan. Add onions and cook until translucent. Add the garlic and sage and cook for 1 minute. Add rice until gently browned. Slowly add chicken stock 1/2 cup at a time and stir to incorporate. Continue adding chicken stock 1/2 cup at a time, stirring occasionally, until all stock is used or rice is tender.
In separate pan add remaining 2 T. olive oil and chopped asparagus, sprinkle with salt and pepper. Cook for 5 to 7 minutes on medium heat until slightly tender.
Add butternut squash, asparagus and cheese to rice, stir well. Enjoy :)
Recipe By: Tracy Lytle