Risotto with Butternut Squash

Serves 4
Prep time: 10 minutes
Cook time: 25 minutes

1 tablespoon (15 milliliters) olive oil

1-1/2 tablespoons (22.5 milliliters) butter, divided

1-1/2 cups (207 grams) butternut squash, peeled and cubed into 1/2-inch (1.27-centimeter) pieces

1/2 teaspoon (2.5 milliliters) coarse salt

1 teaspoon (5 milliliters) thyme, preferably fresh and minced, divided

3 cups (709 milliliters) or more chicken or vegetable stock

1/2 small red onion, minced

1 cup (236 milliliters) Carnaroli or Arborio rice

2 tablespoons (30 milliliters) heavy cream

1 teaspoon (5 milliliters) 
lemon zest

1/2 teaspoon (2.5 milliliters) nutmeg

1/3 cup (79 milliliters) freshly grated Parmesan, divided

salt and pepper to taste

Italian parsley for garnish

Directions

1. Preheat the oven to 350° F (176° C). Place olive oil, 1 teaspoon (5 milliliters) butter, and cubed squash in a roasting pan. Sprinkle with the coarse salt and half the thyme, toss, and roast in oven for approximately 25 minutes, until tender but not brown. You can begin the rice while the squash roasts. When squash is tender, remove from the oven and set aside.

2. Place stock and remaining thyme in a saucepan and bring to a simmer. Regulate heat, so it is barely at a simmer.

3.  While stock is heating, melt the remaining butter in a heavy saucepan. Add onion, adjust heat to medium, and stir with a wooden spoon a few times. Let onions cook for about 5 minutes, then add rice and stir to coat. Sauté for a few minutes.

4.  Turn heat to medium-high and add about ½ cup (118 milliliters) of the stock. Stir with the wooden spoon in one direction only until the liquid is completely absorbed. Add ¼ cup (59 milliliters) additional stock, keep stirring, letting all the liquid absorb before adding more stock. Continue this process until rice is al dente, about 15 to 18 minutes.

5. Add reserved squash, cream, lemon zest, nutmeg, and half the cheese. Heat through and taste the rice to be certain it’s perfectly al dente. Add more stock if needed. Taste for salt and pepper. Immediately serve on plates or shallow bowls, sprinkling with the remaining cheese and garnishing with parsley (or a small sprig of thyme). 

About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.