Roasted Squash Risotto

“Who doesn’t love risotto?  As soon as the weather turns cool, all I seem to want to eat is creamy, dreamy carbs. This risotto is made extra with delicious roasted squash and lots of quality parmigiano Reggiano. There are so many amazing squash varieties farmed in the Okanagan and although I am using Kuri squash, substitute away with butternut, honey-nut or kabocha.” – Chef Stacy  

Recipe Serves 4

Ingredients 

• 500 grams Kuri squash (medium to small sized), peeled and diced (as best you can) 
• ½ each White onion, medium size 
• 4 each Garlic Cloves 
• 1 tbsp Maple Syrup 
• 1 tbsp Apple Cider Vinegar 
• 1 cup Whipping Cream 
• ½ cup Butter 
• Salt and Pepper to taste
   

For the Risotto 

• 3 cups Vegetable (or Chicken) Broth 
• 1/3 cup  Butter 
• ½ cup White wine 
• 1 Shallot, diced 
• 2 cups   Arborio (or Carnaroli) rice 
• 1 each Bay leaf 
• 2 cups Grated Parmigiano Reggiano 
• 1 Lemon, zested 
• ¼ cup Butter 

Procedure: 

• Toss the peeled, diced squash in canola oil, maple, salt, and pepper. Roast at 375° F for 12 minutes, or until soft.
  
• In a heavy bottom pot on medium heat, melt butter and sweat onions until soft. Add garlic, then cook for an additional minute. Add the roasted squash, milk and cream to the pot and bring to a simmer.
  
• Cook on medium low until the squash is beginning to break apart from stirring. (Too hot and you may scorch the bottom of the pot) 
• Transfer mixture to a blender and blend until smooth. 
• Season with salt, pepper, maple, and vinegar to taste. 

Directions for Risotto 

• In a nice sauce pot on medium heat, melt your butter.  Add nicely diced shallots and cook until they are soft and translucent.   
• Add your rice all at once and stir to make sure every grain is coated nicely in butter.  Cook until you can hear the rice ‘sing’, or crackle from the heat of the butter.  They should also start to go translucent along the edges. 
• Deglaze with your white wine, add your bay leaf and stir with a wooden spoon until all the liquid has been soaked into the rice. 
• Add your stock about ½-1 cup at a time, stirring constantly and making sure that all the liquid has been soaked up before you add another cup full.  This allows the rice to slowly release its starch and give it that signature risotto creaminess. 
• Cook rice until the grain is ‘al dente’, or until it’s soft on the outside and has just a bit of crispness in the center of the grain.   
• Add your squash puree now to help finish up the cooking process! 
• Turning heat down to low, add your parm and lemon zest.  Make sure you stir so all that delicious cheese is soaked up. Season it to your liking with salt and white pepper. Spoon into bowls. 
• Top your risotto with more parmigiano Reggiano and enjoy!   

Top this risotto with a few pieces of roast squash, sauteed mushrooms and some pesto for freshness and pair with Poplar Grove Viognier for perfection.