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1
Preheat oven to 375 degrees F. Place butternut squash in a 3-quart deep baking dish.
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2
Cover with olive oil, salt and pepper.
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3
Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft.
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4
Remove from heat and let cool slightly.
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5
Pour slightly cooled squash into the body of an 8-cup food processor (or do 2 batches).
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6
Add about 1/4 cup of vegetable broth and pulse on low until creamy and smooth.
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7
Add a dash of salt and pepper.
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8
Measure 1 1/3 cups of puree (what you need for this recipe) and save the rest for a later date.
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9
Heat remaining vegetable broth in a large saucepan over medium heat.
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10
Add butternut squash puree and whisk lightly to mix up.
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11
Let simmer for about 10 minutes or until a slight boil.
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12
Meanwhile, heat 1/2 tablespoon butter in a large pan (I used a wok) on medium heat.
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13
Add onions and cook until fragrant, about 2 minutes.
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14
Add in garlic and cook another 2 minutes.
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15
Pour in rice, rosemary and oregano.
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16
Cook about 1 minute.
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17
Add wine and cook until its fully absorbed, about 5 minutes.
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18
Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch is fully absorbed before you add in more.
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19
After the last spoonful of broth has been added, cook risotto an additional 510 minutes, or until the rice is soft and creamy.
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20
Add remaining butter and remove from heat.
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21
Once butter has melted, add in Parmesan cheese and additional salt and pepper to taste.
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22
Serve with a garnish of rosemary and a dash more freshly grated Parmesan.
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23
Recipe adapted from Wiliams Sonoma.
