Butternut Squash Risotto

A creamy risotto featuring chunks of roasted butternut squash and finished with mozzarella balls and a drizzle of extra virgin olive oil.

By @breadbakebeyond

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 medium butternut squash
• 2 tbsp Colavita Extra Virgin Olive Oil
• 0.5 tsp kosher salt
• 2 sprigs thyme sprigs
• 3 tbsp Colavita Extra Virgin Olive Oil
• 1 medium shallot
• 1 cup Colavita Arborio Rice
• 0.25 cup dry white wine
• 3 cups vegetable broth
• 0.5 cup Parmigiano Reggiano
• 0 to taste kosher salt
• 0.5 tsp freshly ground black pepper
• 0.25 tsp freshly grated nutmeg
• 1 tsp fresh thyme leaves
• 2 tbsp heavy cream
• 4 cubes roasted butternut squash
• 2 tbsp chopped fresh parsley
• 4 balls mozzarella balls
• 0 drizzle extra virgin olive oil
• 0 to taste freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash cubes on a baking sheet. Drizzle with 2 tablespoons of Colavita Extra Virgin Olive Oil, sprinkle with ½ teaspoon of kosher salt, and add 2 thyme sprigs. Toss to coat evenly.
3. Roast the butternut squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from oven and set aside.
4. In a large saucepan, heat 3 tablespoons of Colavita Extra Virgin Olive Oil over medium heat. Add the finely chopped shallot and cook until translucent, about 2-3 minutes.
5. Add 1 cup of Colavita Arborio Rice to the saucepan and stir to coat the rice with the oil. Cook for 1-2 minutes until the edges of the rice become translucent.
6. Pour in ¼ cup of dry white wine and cook, stirring constantly, until the wine is absorbed.
7. Gradually add 3-4 cups of warm vegetable broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in ½ cup of grated Parmigiano Reggiano, kosher salt to taste, ½ teaspoon of freshly ground black pepper, ¼ teaspoon of freshly grated nutmeg (if using), and 1 teaspoon of fresh thyme leaves.
9. If desired, stir in 2-4 tablespoons of heavy cream for extra creaminess.
10. To serve, place 4-6 cubes of roasted butternut squash on each plate. Top with risotto, sprinkle with 2 tablespoons of chopped fresh parsley, and add 4-5 mozzarella balls per serving. Drizzle with extra virgin olive oil and finish with freshly ground black pepper to taste.