Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto

Butternut Squash Risotto
Olive oil adds richness through and through this recipe, a creamy Butternut Squash Risotto. I like using olive oil for this recipe because of the stronger flavor compared to butter which cuts throughout the sweetness of the squash really well. Traditional Butternut Squash Risotto tends to be ...quite heavy, but the freshness from the olive oil makes this version lighter to eat!

I’ve even roasted the pepitas in olive oil with a little salt, for an added crunch! There’s a bit of sweetness to this dish from the roasted squash, which is balanced wonderfully by the salty pepitas and Parmigiano Reggiano.

We love to bring you recipes that truly take advantage of the quality of our special Extra Virgin Olive Oil. Simple, seasonal, and fresh ingredients, combined with olive oil, are all you need for a nourishing and delicious meal! I hope you enjoy!

Love, Giulia

Butternut Squash Risotto

Ingredients

For the risotto:

  • 1 medium-sized butternut squash
  • 4 tablespoons jovial Extra Virgin Olive Oil
  • 1 small onion
  • 2 cups arborio rice
  • Salt to taste
  • 6 cups (48 oz.) vegetable stock (quantities may vary)
  • 1 cup grated Parmigiano Reggiano

For the roasted pumpkin seeds (pepitas):

Instructions

  1. Preheat the oven to 400° F. Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves face up on a lined baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and then place in the oven to bake for an hour.
  2. Once the butternut squash is when pierced with a fork, remove it from the oven and set aside to cool slightly. In the meantime, in a bowl mix the pumpkin seeds, 1 tablespoon of olive oil, and about a teaspoon of salt. Once coated, spread the seeds across the same baking sheet used for the squash and place in the oven (still at 400° F) for about 10 minutes. Keep a close eye on the pumpkin seeds, depending on the size, the time might vary and they might burn. Remove them if they seem to be browning too much. Once removed, set aside in a bowl.
  3. In a medium-sized pot, warm the vegetable stock on medium heat, bring it to a simmer, then reduce the heat slightly to maintain the temperature.
  4. In a large pot, heat 1 tablespoon of olive oil over medium to low heat, with the onion finely chopped. While the onion softens, scoop out the flesh of the butternut squash into a blender, along with about half a cup of water. Blend into a smooth paste. If the paste becomes too thick and doesn’t blend well, add a little more water.
  5. Once the onion is softened, add the dry rice to the same pot and toast while stirring with a wooden spoon to avoid any rice burning. While toasting the rice, add about a teaspoon of salt. After a few minutes, once all the rice looks translucent, add one cup of vegetable stock along with the butternut squash paste.
  6. Keep cooking over medium to low heat (reduce heat if the risotto starts bubbling), while continuing to stir with a wooden spoon. Every 5 to 10 minutes, when the liquid has significantly reduced, add another cup of vegetable stock. Keep cooking until the rice doubles in size and looks fully cooked. The timing of this may differ depending on the rice and temperature of the stovetop, so I recommend regularly tasting the risotto to check the consistency of the rice. It is fully cooked when the rice is soft, but still slightly al dente in the center.
  7. Once cooked, take the risotto off the heat and immediately add 2 tablespoons of olive oil and the Parmigiano Reggiano. Stir vigorously to combine, until no visible oil is left. Serve immediately, topped with a few roasted pumpkin seeds.