- 3 pounds of butternut squash, peeled and cubed into 1/2” pieces
- 1 Tablespoon olive oil
- 1 Teaspoon of sea salt
- 6 ounces minced onions
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 2 cups aborio rice
- 6–7 cups water
- 1 Tablespoon coarse sea salt (adjust to your taste)
- 1 Tablespoon chopped fresh rosemary
- 2 Tablespoons freshly squeezed lemon juice
- 1/2 cup mascarpone cheese
- Freshly grated parmesan and fresh ground black pepper for topping at the table
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Spread the cubed squash evenly on the baking sheet and drizzle with the olive oil and sea salt. Roast the squash in the oven for 30 minutes, stirring 2-3 times until the squash is tender with caramelized edges.
- While the squash roasts, mince the onion and prepare the rest of the ingredients listed – set them aside individually so they’ll be ready when you need them. After the squash has been roasting for 10 minutes, begin to cook the risotto.
- Heat a 12″ pot over medium heat, add the butter and olive oil. When the butter begins to sizzle (but before it turns brown) add the onion and saute until tender and translucent. Add the rice, and stir to coat it in the onion mixture.
- Start adding the water about 1 cup at a time. Stir vigorously every 30 seconds to 1 minute, only adding more water when the previous water has been absorbed.
- When the rice begins to plump up a bit (about 10 minutes) add the sea salt and rosemary. Continue to add more water, stirring frequently until the risotto is al dente. This means when you bite into a grain of rice, there will be a small white core in the center.
- When the risotto is done, take it off the heat to add the lemon juice, mascarpone, and the roasted squash. Stir to combine and serve right away with the freshly grated parmesan cheese.
I made this risotto with vegetable stock, chicken stock, and water. Water was the clear winner because you could really taste the clean flavor of the roasted squash and the rosemary!