Total Cook Time: 45ish minutes
- 1 whole medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (minced)
- 2 large garlic cloves (minced)
- 1 cup arborio rice AKA risotto
- 1/4 cup white wine (I used chardonnay)
- 3-4 cups chicken stock
- Tons of shaved parmesan cheese
- Scallions for garnish
- Salt & Pepper
- Preheat the oven to 425 degrees.
- Cut your butternut squash in half length-wise and scoop out the seeds and guts!
- Foil up your baking sheet, brush oil on the inside of your squash and then season with salt and pepper... they will look like so... gorgeous color don't ya think?
- Now flip over your squash, face down, and stick in the pre-heated oven for about 45 minutes until tender and ready for scooping.
- Meanwhile, grab 2 medium sized pots. Fill one pot with the chicken stock and set to medium heat and allow for that to heat up and hang out.
- The second pot will be for everything else. Add the olive oil and butter and allow for the butter to melt in with the olive oil.
- Add minced onion. As you will see, my onions are not finely minced, I do enjoy a thicker cut of onion but I would recommend mincing it up smaller for people who might not enjoy that at your dinner.
- Saute the onions for a couple of minutes and add the garlic. Season with salt & pepper.
- When you smell that amazing fragrance fill your kitchen, its time to add the rice/risotto. Stir it in with the onions and garlic. You will notice the rice become thicker and a bit translucent.
- Now you can pour in your wine... and have the leftover wine for yourself because you are AMAZING!
- Once the wine is absorbed you can begin to ladle in the stock one scoop at a time. Keep a close eye on it.... once the ladle of stock is absorbed, add another, and so on and so forth until the rice is tender but still has a little bit of a bite to it AKA al dente.
- While thats working, take out your squash from the oven and allow to cool for a few minutes before handling it. Looks even more gorgeous roasted!
- When your risotto is ready turn off the heat and you can begin to scoop out the squash and toss it in with the risotto.
- Season the risotto with salt and pepper to taste and mix in most of the cheese.
- When plating, top the dish with more cheese and some scallions.