Light Butternut Squash Risotto

Preheat oven to 375ºF. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.

Pour slightly cooled squash into the body of an 8-cup food processor (or do 2 batches). Add about 1/4 cup of vegetable broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure 1 1/3 cups of puree (what you need for this recipe) and save the rest for a later date.

Heat remaining vegetable broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.

Meanwhile, heat 1/2 tablespoon butter in a large pan (I used a wok) on medium heat. Add onions and cook until fragrant, about 2 minutes. Add in garlic and cook another 2 minutes. Pour in rice, rosemary and oregano. Cook about 1 minute. Add wine and cook until it’s fully absorbed, about 5 minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch is fully absorbed before you add in more.

After the last spoonful of broth has been added, cook risotto an additional 5–10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in Parmesan cheese and additional salt and pepper to taste.

Serve with a garnish of rosemary and a dash more freshly grated Parmesan.

Recipe adapted from Wiliams Sonoma.