If you could slice, dice and mix the essence of autumn into a dish, this risotto would undoubtedly be the result. Served up exclusively to us by chef, cookbook author and Cannelle et Vanille blogger Aran Goyoaga, it has our cravings for all things warm and savory running on high. In other words—let’s grab some squash and get cookin’.
Any winter squash works with this recipe, but I’m particularly fond of red kuri for its vibrant color and chestnut-like flavor.
Winter Squash Risotto
Serves 4 to 6
- ½ cup + 2 tbsp olive oil
- 8 sage leaves
- 2 tbsp finely chopped parsley
- ½ tsp lemon zest
Heat 2 tbsp olive oil in a small sauté pan over medium heat. Add sage and let it infuse the oil. When the oil starts to form bubbles and the sage begins to curl, remove pan from heat and let cool for 10 minutes. Transfer the mix to a blender, add remaining oil, parsley and lemon zest, and blend until smooth. Strain the mix through a fine sieve and reserve.
- 1 lb winter squash, peeled, seeded and diced into ½-inch cubes
- 6 slices prosciutto or Serrano ham
- 6 c chicken stock
- 1 ½ c Arborio rice
- 1 c dry white wine
- 2 tbsp olive oil
- 1 oz Parmesan cheese, finely grated
- 1 oz mascarpone cheese
- 1 large shallot, minced
- 1 medium leek, sliced (white and green parts)
- pinch of salt and black pepper
Preheat oven to 400°F. Toss squash in a baking pan with a bit of olive oil, salt and pepper. Bake for 30 to 40 minutes, until tender and the edges start to caramelize. Remove pan from oven and reserve. Cook prosciutto until crispy in a non-stick pan over medium heat. Once cooled, chop, crumble and reserve prosciutto. Heat chicken stock in a pot over medium heat.
Heat another large-pot over medium heat. Add olive oil, shallot and leeks, and cook until tender (not brown), about 5 minutes, stirring occasionally. Add rice and stir. Add roasted squash (reserve ½ c for topping) and stir. Add white wine and cook until it evaporates and is absorbed. Add 1 c of the hot stock and stir constantly until absorbed. Add another ladle of hot stock and stir. Repeat the process until the rise is cooked al dente, 20 to 22 minutes.
Remove pot from heat, add Parmesan, mascarpone, prosciutto and half of the sage-lemon oil. Stir until well incorporated. Serve risotto immediately, topped with roasted squash and drizzle of sage-lemon oil.