Roasted Garlic and Butternut Squash Risotto Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 head garlic
  • 2 tablespoons + 1 teaspoon olive oil, divided
  • ½ teaspoon salt, divided
  • 1 pound cubed butternut squash
  • 6 cups vegetable or chicken broth
  • 2 tablespoons butter
  • 1 minced shallot
  • 1 ½ cups arborio rice
  • ½ cup marsala or white wine
  • ½ cup shredded Parmesan
  • 2 teaspoons fresh sage
  • ¼ teaspoon pepper
Directions
  1. Preheat the oven to 400 F.
  2. Cut off about ½ inch of the pointed end of the garlic head.
  3. Brush it with 1 teaspoon of olive oil and salt lightly.
  4. Loosely wrap in foil and place in the oven. Bake for 30 minutes and let it cool.
  5. Add the squash to a large bowl.
  6. Toss with the remaining olive oil and remaining salt.
  7. Pour the squash onto a baking sheet in a single layer. Bake for 20-30 minutes or until the edges are browning.
  8. Pour the broth into a pot and warm up on medium heat, then lower it to a simmer.
  9. Add the butter to a separate pot over medium heat.
  10. Add the shallots and saute for about 5 minutes.
  11. Add the rice and stir to toast the rice for about 2 minutes.
  12. Now add the wine and stir for 1 minute.
  13. Keeping the heat on medium, add the broth ½ cup at a time, stirring until the liquid is absorbed before adding more. It should take about 30-40 minutes to use up all of the broth.
  14. When all of the broth has been absorbed, add the cooked squash, Parmesan, sage, remaining salt, and pepper.
  15. Squeeze the roasted garlic out of the shell and stir into the mixture.
  16. Serve the roasted garlic and butternut squash.