Week 13, Sunday: Butternut Squash Risotto with Toasted Pine Nuts

On Sunday, treat yourself to a delicious and comforting Butternut Squash Risotto with Toasted Pine Nuts. This creamy dish features seasonal butternut squash, Arborio rice, and a touch of Parmesan cheese, all brought together with a hint of sage. The toasted pine nuts add a lovely crunch and extra flavor to this satisfying meal. Let's get cooking!

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups / 600 g)
• 4 cups (1 L) vegetable broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (50 g) freshly grated Parmesan cheese
• 1/4 cup (30 g) toasted pine nuts
• 2 tbsp unsalted butter
• 1 tbsp fresh sage, finely chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer. Add the cubed butternut squash and cook for 5-7 minutes, or until it's tender but not falling apart. Use a slotted spoon to remove the squash from the broth and set it aside. Keep the broth warm over low heat.
2. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until it's soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the Arborio rice, making sure each grain is coated in oil. Cook for 2-3 minutes, until the rice turns slightly translucent around the edges.
4. Pour in the wine and stir until it's mostly absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
5. Continue adding the broth and stirring until the rice is creamy and cooked through, about 25-30 minutes. You may not need to use all of the broth.
6. Remove the pot from the heat and stir in the cooked butternut squash, Parmesan cheese, toasted pine nuts, butter, and sage. Season the risotto with salt and pepper to taste.
7. Serve the Butternut Squash Risotto with Toasted Pine Nuts immediately, garnishing with additional Parmesan cheese and sage if desired. Enjoy!