Butternut Squash Risotto with Roasted Tomatoes & Pepitas Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 5, 2012 • 7 comments

I became very picky about risotto after cooking it day after day at Mary Elaine’s (R.I.P.) at The Phoenician. Freshly made, well-executed risotto should be pourable, not sticky or firm, and it should also be eaten immediately. There’s no way around the watchful hour on the stovetop, so I suggest doing kitchen activities while simmering and stirring, such as organizing the pantry or unloading the dishwasher.

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Butternut Squash Risotto with Roasted Tomatoes & Pepitas

1 (1-pound) small butternut squash (or 1 1/2 cups (455 g) cooked squash)

1 1/2 cups (225 g) halved cherry tomatoes

2 tablespoons (30 g) + 1/2 teaspoon (2.5 g) extra-virgin olive oil, divided

1/8 teaspoon +1 pinch salt, divided

3 thyme sprigs

1 small yellow onion, finely diced (about 1 cup, or 160 g)

1 cup (190 g) short-grain brown rice (find in natural food section)

1/4 cup (60 ml) vermouth (or dry white wine)

6 1/4 cups (1470 ml) organic or reduced sodium vegetable broth*, divided

2 tablespoons (10 g) grated Parmesan cheese

1 tablespoon (14 g) light cream cheese

1 tablespoon (14 g) butter

1/8 teaspoon freshly ground white pepper (or 1/4 teaspoon black pepper)

1/4 cup (55 g) roasted pepitas (shelled pumpkin seeds)

Preheat oven to 375°F (190°C, or gas mark 5) and line a sheet pan with parchment paper or a silicone baking mat. Cut the squash in half through the stem end and scoop out the seeds and fibers. Cut the neck of the squash in half crosswise. Place the squash pieces cut side down on one side of pan.  On other side of pan, place the tomatoes cut side up. Drizzle with 1/2 teaspoon oil, sprinkle 1 pinch salt, and lay thyme sprigs on top. Bake until squash is fork tender, about 30 minutes. Remove pan and flip squash to speed cooling. Reserve tomatoes for garnish. When cool enough to handle, scoop the pulp out of the skin and purée in a food processor with 1/4 cup (60 ml) broth.

Meanwhile, heat a straight-sided sauté pan over medium-low heat and add 2 tablespoons oil.  Add the onion and sauté until translucent, about 5 minutes. Add the rice and cook 5 minutes, stirring frequently, until the edges are translucent, slightly browned, and a nutty aroma becomes evident.

Pour in vermouth, stir, and simmer until almost evaporated. Pour in 1/4 cup (60 ml) broth, swirling pan occasionally to stir and scraping down sides using a wooden spoon or spatula, so as not to crush rice. After most of the stock has absorbed into the rice, add another 1/4 cup (60 ml) broth and continue with this process until rice is al dente and creamy, which should take about 6 cups broth in total. Stir in squash purée. Remove from heat and stir in Parmesan, cream cheese, butter, 1/8 teaspoon salt, and pepper.

Spoon risotto into shallow bowl, place warm tomatoes and pepitas on top.

*You can use room temperature broth directly from the carton or hot broth, to speed cooking time.

Makes 4 servings, 1 1/4 cup each risotto

Nutrition Facts (per serving): Calories 361, Total fat 18 g, Saturated fat 5 g, Trans fat 0 g, Sodium 943 mg, Cholesterol 13 mg, Total carbohydrates 41 g, Fiber 7 g, Protein 8 g, Iron 17% DV, Calcium 12% DV, Vitamin A 113% DV, Vitamin C 31% DV

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Butternut Squash Risotto with Roasted Tomatoes & Pepitas

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: January 5, 2012

• Yield: 5 cups (4 servings (1 1/4 cup each) Servings)

Well-executed risotto that is pourable, not sticky or firm made with butternut squash.

Ingredients

• 1 (1-pound) small butternut squash (or 1 1/2 cups (455 g) cooked squash)
• 1 1/2 cups (225 g) halved cherry tomatoes
• 2 tablespoons (30 g) + 1/2 teaspoon extra-virgin olive oil divided
• 1/8 teaspoon + 1 pinch salt divided
• 3 sprigs thyme
• 1 small yellow onion finely diced (about 1 cup, or 160 g)
• 1 cup (190 g) short-grain brown rice (find in natural food section)
• 1/4 cup (60 ml) vermouth (or dry white wine)
• 6 1/4 cups (1470 ml) organic or reduced sodium vegetable broth* divided
• 2 tablespoons (10 g) grated Parmesan cheese
• 1 tablespoon (14g) light cream cheese
• 1 tablespoon (14 g) butter
• 1/8 teaspoon freshly ground white pepper (or 1/4 teaspoon black pepper)
• 1/4 cup (55 g) roasted pepitas (shelled pumpkin seeds

Instructions

1. Preheat oven to 375°F (190°C, or gas mark 5) and line a sheet pan with parchment paper or a silicone baking mat. Cut the squash in half through the stem end and scoop out the seeds and fibers. Cut the neck of the squash in half crosswise. Place the squash pieces cut side down on one side of pan. On other side of pan, place the tomatoes cut side up. Drizzle with 1/2 teaspoon oil, sprinkle 1 pinch salt, and lay thyme sprigs on top. Bake until squash is fork tender, about 30 minutes. Remove pan and flip squash to speed cooling. Reserve tomatoes for garnish. When cool enough to handle, scoop the pulp out of the skin and purée in a food processor with 1/4 cup (60 ml) broth.
   
2. Meanwhile, heat a straight-sided sauté pan over medium-low heat and add 2 tablespoons oil. Add the onion and sauté until translucent, about 5 minutes. Add the rice and cook 5 minutes, stirring frequently, until the edges are translucent, slightly browned, and a nutty aroma becomes evident.
   
3. Pour in vermouth, stir, and simmer until almost evaporated. Pour in 1/4 cup (60 ml) broth, swirling pan occasionally to stir and scraping down sides using a wooden spoon or spatula, so as not to crush rice. After most of the stock has absorbed into the rice, add another 1/4 cup (60 ml) broth and continue with this process until rice is al dente and creamy, which should take about 6 cups broth in total. Stir in squash purée. Remove from heat and stir in Parmesan, cream cheese, butter, 1/8 teaspoon salt, and pepper.
   
4. Spoon risotto into shallow bowl, place warm tomatoes and pepitas on top
   
5. *You can use room temperature broth directly from the carton or hot broth, to speed cooking time.
   

• Cuisine: American
• Course: Soup