Adapted from Tyler Florence
Serves 4 to 6
Here’s Thanksgiving Recipe #1: The perfect fall side dish. Alongside the traditional mashed potatoes and stuffing, this creamy, comforting bowl of autumn fits in perfectly on your plate. Easy to make a day in advance, easy to store, and easy to enjoy. What I love about risotto is that it sounds really fancy, but it’s actually just a tad harder to make than rice (but way, way, way better than rice. Like not even a comparison).
When cooked, risotto has a creamy, porridge-like texture that is hard to beat. While it takes a bit of extra attention as you need to keep adding stock and stirring until it hits the right consistency, there’s really not much to cooking risotto. The butternut squash makes it even more comforting and also adds a pretty orange color. I tripled this recipe as a side dish for Thanksgiving dinner this year, and it turned out perfectly, so feel free to double or triple or quadruple as you please.
Originally, this recipe was supposed to be pumpkin risotto and not butternut squash, but my grocery store stops selling pumpkin shortly into November, so butternut squash was the second best option. I’m sure they taste very similar, anyway.
~1 small pumpkin or 1 small butternut squash
~Extra-virgin olive oil
~Kosher salt and freshly ground black pepper
~2 cups Arborio rice
~1/4 cup shallots, diced
~1 cup dry white wine
~1 quart low-sodium chicken stock, heated
~1/2 stick unsalted butter
~1/2 cup grated Parmesan cheese
~Chopped sage (optional)
Preheat oven to 350 degrees F. Split pumpkin and scoop seeds out. If using squash, do the same. Drizzle with olive oil, season with salt and pepper then roast in oven for about 40 minutes until tender. Puree in a food processor.