Maple Roasted Butternut Squash Risotto

Directions

Heat oven to 375.  Mix together maple syrup, 1/4c olive oil, cinnamon and salt.  Toss in the diced butternut squash.  Cook on a non stick cookie sheet*** with sides for 25-30 mins or until tender.  Be sure it's in a single layer so it carmelizes.   

While the squash is cooking, place the additional tablespoon of olive oil in a deep saute pan over medium heat.  Add diced onion and cook until translucent (about 3 minutes).  Add the garlic and saute for another 2-3 mins, stirring.  Add dry risotto to the oil mixture and continue to stir.  This allows the flavors to get absorbed into the dry rice before we add liquid.  Continue this for 3-5 minutes.  We do not want any of it to burn so if it's too hot, turn down the temp to med-low. 

Add the warmed vegetable broth one cup at a time, stir continuously.  As the broth is absorbed by the rice, add the next cup.  The key to good risotto is to slow cook, slowly stir constantly, using warm broth added as needed.  Once all the broth is absorbed, taste the risotto, if it's still not fully cooked, stir in 1/2c hot water and cover for a few minutes.  When done, stir in the butter and sage.  Top with parmesan.  This is your base risotto recipe and can be used for any other additions.  Ideas are listed below. 

For this recipe, add the butternut squash and gently fold into your risotto.  You'll want the carmelized sauce as well.  Salt to taste, and enjoy!

*You can also use honey or agave nectar

**I prefer the brand RiceSelect

***If you don't have non-stick, I suggest spraying the pan first, the carmelized sauce will be sticky

Other ideas for base risotto:

Asparagus, broccoli, mushrooms (add based on cooking time and desired firmness (ie with onions if you need it to cook through, at end if you prefer al dente)

Top with broiled shrimp, scallops, or any grilled fish such as swordfish, salmon