Fireside Butternut Squash Risotto
Equipment
- 8 inch Dutch Oven
Ingredients
- 1/2 butternut squash
- salt
- 2 tbsp honey
- 6-8 cups vegetable stock
- 2 tbsp butter
- 2 shallots chopped
- 2 cups Arborio Rice
- 1/2 cup parmesan cheese finely grated
- 2 tbsp olive oil
- 10-12 fresh sage leaves
Instructions
Make-Ahead...
- Preheat the oven or bbq grill to 425 degrees. Score the inner half of the squash. Sprinkle with salt and drizzle with honey. Roast squash for 1 hour and 30 minutes.
- Scoop out the meat of the squash, separating it from the peel. Puree squash using a food processor or blender. Refrigerate until ready to go to the fire site. This can be made 2 days ahead.
By the Fire...
- On the hotter side of the fire, bring the stock to boil. Cover and keep hot.
- Slowly heat butter in a Dutch oven until foamy. Be careful to monitor heat. Add shallots. Cook for 5 minutes or until soft, stirring frequently. Add rice and heat for another 3 minutes.
- Boost heat on the fire. Using a ladle, add 1 cup of broth to the Dutch Oven. Stir continually with a wooden spoon until the broth is absorbed. Continue the process of slowly adding broth and stirring until it is absorbed for the next 15-20 minutes and the rice begins to pull away from the sides of the pan.
- Stir in squash puree, 1 tablespoon of butter, and parmesan cheese.
- Heat oil in a separate pan. Add sage leaves and cook for 30 seconds to 1 minute just until crisp. Serve risotto garnished with sage leaves and grated fresh parmesan.