My father in law gave me cooking lessons for Christmas! I am so excited. It’s a 6 part series with the first class being about how to make your own stock. I used my homemade vegetable stock to make this risotto. Let me tell you, I’ll never used that boxed stuff again. It made such a big difference. One of the keys for me is the quality of ingredients I use. It makes a big difference in the overall flavor and nutritional value of the food. Most everything in this dish is organic. No other way to go for me! Let me know how your risotto turns out!
Butternut Squash and Parmesan Risotto
1 stick butter, divided
1/4 cup extra virgin olive oil
6 cups vegetable stock
1 leek, thinly sliced
1 large yellow onion, peeled and diced
1/2 cup dry white wine
2 cups arborio rice
1 small butternut squash, peeled and grated
1/2 cup parmesan cheese, grated
3 springs sage leaves, minced
2 sprigs fresh thyme leaves, minced
In a large saute pan over medium heat, melt 6 tablespoons of butter. Add 1/4 cup olive oil to the pan.
Place the stock in a pot over medium low heat
Once the butter and oil mixture begin to shimmer, add the leek and onion to the pan and cook until softened and translucent. Add the rice and stir to coat well with the butter and oil. Cook the rice until it begins to smell nutty, about 1 minute.
Add the white wine and cook until wine has almost evaporated. Begin adding the broth ladlefuls at a time, making sure all the liquid is absorbed before adding additional liquid. Stir risotto continuously. Continue adding broth one lade at a time until rice is al dente.
When the rice is al dente, add the grated butternut squash and one more ladle of stock. Stir until stock has absorbed into the rice and butternut squash mixture. Remove from heat, and stir in remaining 2 tablespoons butter, parmesan cheese, sage and thyme. Season to taste with salt and pepper.