Agave-Roasted Butternut Squash Risotto

Agave-Roasted Butternut Squash Risotto



  1. Preheat the oven to 200C
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes
  3. Place the squash in a roasting dish, and toss it with the olive oil and agave syrup
  4. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside
  5. Prepared the stock (and I think good stock makes a difference to this)
  6. Melt the butter and sauté the chopped onions until translucent, not browned – 10 minutes or so
  7. Add the rice and stir to coat the grains with butter
  8. Add the wine and cook for 2 minutes
  9. Add 2 full ladles of stock to the rice plus the saffron and a little salt and pepper, to taste
  10. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total
  11. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve

Loosely based on an Ina Garten recipe

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