Recipe: Butternut Squash Risotto

By Amaranthus Executive Chef, Sam Fabbro

This recipe is great for fall or winter with rich comforting flavours. It is a vegetarian dish and can be made vegan with by replacing the butter with olive oil and omitting the cheese.

INGREDIENTS

Butternut squash (1 small)
Butter (3 tbsp)
White onion (¼, or half of a small onion)
Garlic (2 cloves)
Dry white wine (65 ml)
Vegetable stock (375 ml)
Arborio rice (2/3 cup)
Salt & pepper
Grana Padano to garnish

INSTRUCTIONS

1. Cut squash in half, remove seeds, drizzle with olive oil, season with salt and pepper, place skin up on a sheet tray with parchment. Roast for 20 minutes at 400 degrees. (You will only need one half for this recipe, so you can roast both halves and use the other half for another recipe or just roast one.)
2. Cool slightly, scrape out the flesh of the squash and puree until smooth. (You should get approx. 1 cup.)
3. Finely chop onions and garlic. Chiffonade sage and set aside.
4. Sautee onions and garlic in 1 tbs butter in a medium saucepan.
5. Once translucent, add rice and toast until you smell a nutty aroma.
6. Add wine and reduce until absorbed.
7. Add some vegetable stock, just enough to cover the rice, stirring consistently, reduce until vegetable stock is gone, then repeat until rice is cooked.
8. Continue stirring and add squash puree, 2 tbs butter and sage.
9. Season with salt and pepper. Plate and garnish with fresh or fried sage and shaved Grana Padano.

New Westminster’s Amaranthus believes in creating honest food that highlights great ingredients in a welcoming space. The chef has developed a plant-focused menu full of unique ingredients and flavours, all with diners in mind.