Butternut Squash Risotto with Winter Greens

By • January 25, 2012 2 Comments

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Author Notes: Butternut squash adds a wonderful nutty sweetness and silky texture to the creamy risotto and an incredible vibrant color. Collard greens bring a lovely earthiness and chewy texture to the risotto. I like to use dry vermouth in place of dry white wine in risotto, but you can use either.Plate and Pour

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Serves 6

  • 1 butternut squash, about 2lbs
  • 1 bunch winter greens, such as collard greens, washed and stemmed
  • 1 onion, finely diced
  • 2 garlic cloves, finely minced
  • 8 sage leaves, chopped
  • 1 pinch saffron
  • 6 cups vegetable or chicken stock
  • 1.5 cups Arborio rice
  • 0.5 cups Dry vermouth or dry white wine
  • 0.5 cups parmesan, grated
  • sea salt
  • freshly ground pepper
  • 3 tablespoons olive oil, divided
  1. Preheat the oven to 425F. Cover a baking sheet with foil. Peel the butternut squash, cut into half starting at the bulbous end of the squash and continue cutting up towards the neck. Cube the peeled fresh into 1/2" pieces and toss with 2 tbsp olive oil, sea salt and freshly ground black pepper. Roast for 30 to 40 minutes until tender on a foil lined baking sheet, shaking the pan a few times. Remove from heat and set aside
  2. Bring 1/2 inch water to a boil in a large heavy bottomed saute pan. Add collard greens, tossing with tongs, about 4 minutes. Remove with a spider skimmer or slotted spoon, drain in colander and squeeze out excess water. Coarsely chop. Wipe saute pan dry.
  3. Bring the vegetable stock to a low simmer in a saucepan.
  4. In the same large heavy bottomed saute pan, heat 1 tbsp olive oil and saute onions until soft, about 3 minutes. Add garlic and salt, stir and cook until fragrant, about 1 minute. Increase heat to medium, add the rice, cook and stir until the grains are separate and the edges of rice begin to look translucent, 3 to 4 minutes.
  5. Stir in the vermouth or dry white wine and cook over medium heat, stirring constantly. When the wine is almost evaporated, stir in 1/2 to 3/4 cup of simmering stock, enough to just cover the rice. Add one third of the roasted squash, the collard greens, and a pinch of saffron. The stock should bubble, cook and stir until almost all broth is absorbed. Continue adding broth a ladle at a time, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 25 minutes. Taste and adjust salt and pepper as needed.
  6. Add remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the parmesan and sage. Risotto should be creamy, add more stock if it is not. Immediately remove from the heat. Taste and add salt and pepper as needed. Serve hot and pass extra parmesan at the table.

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