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Braised Short Ribs with Butternut Squash Risotto

Butternut Squash Risotto

Creamy risotto with Parmesan and butternut squash.
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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Risotto:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan cheese
  • ½ cup butternut squash puree

For the Butternut Squash Puree:

  • 1 butternut squash
  • 6 tbsp. unsalted butter
  • 4 tbsp. brown sugar
  • ¼ tsp. each kosher salt and cinnamon

Instructions
 

  • Begin by making the Butternut Squash: Preheat the oven to 325 degrees. Cut the squash in half horizontally and scoop out the seeds. Fill the cavities with the rest of the ingredients. Place them on a baking sheet and bake for an hour and 15 minutes or until they're tender. Scoop out a half cup of the flesh and puree in the food processor. Freeze the rest of the squash for another use.
  • When the squash is about thirty minutes from being done, make the risotto: In a four quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt the butter and cook the onion on low heat until it's softened. Add the rice stir until it's well coated with the butter and onions. Add the stock in one quarter cup increments, stirring the rice with a wooden spoon.
  • Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock in quarter cup increments and stirring until the rice is slightly tender. You may not need all the stock. Stir in the squash and the Parmesan and serve.
Keyword Side Dish
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