Description
Sweet butternut squash and spicy pumpkin seeds shine in this creamy risotto. A perfect pairing with The Velvet Devil Merlot.
Ingredients
Units
Scale
- 1 small butternut squash (plus 1/4 cup (60 ml) small diced butternut squash) small butternut squash
- 1 cup (237 ml) raw pumpkin (pepita) seeds raw pumpkin (pepita) seeds
- 1/4 tbsp smoked paprika
- 2 pinches cayenne
- 7 tbsp (105 ml) extra-virgin olive oil extra-virgin olive oil
- 1 tbsp (15 ml) garlic minced garlic
- 1 cup (237 ml) white onion diced white onion
- 2 cups (473 ml) Arborio rice
- 1/3 cup (80 ml) cooking wine
- 1 tbsp (15 ml) lemon juice lemon juice
- 6 cups (1419 ml) water
- 2 tbsp (30 ml) pumpkin oil pumpkin oil
- Salt
Instructions
- Preheat oven to 350°F (177°C).
- Slice butternut squash lengthwise and scoop out seeds. Place cut-side down on a baking tray and bake until soft (approximately 30 minutes).
- Mix 1 tablespoon extra-virgin olive oil, salt, smoked paprika, and cayenne together. Add pumpkin seeds and toss to coat.
- Spread seeds on a separate baking tray in a single layer. Place in the oven with the squash, leaving 10 minutes remaining cooking time.
- Roast seeds until they start to pop (about 10-12 minutes). Remove seeds and squash from oven and let cool.
- Once squash cools, scoop the flesh out of the skin and puree in a high-powered blender until smooth. Reserve one cup and set aside.
- In a medium-sized pot, warm 6 cups of water to a simmer over medium-low heat.
- In a separate medium-sized saucepan over medium heat, add 1/4 cup of extra virgin olive oil. Once hot, add onions and garlic and saute until fragrant and slightly translucent.
- Add rice to the saucepan and toss until translucent (about 7 minutes).
- Add cooking wine to the saucepan and stir until evaporated. Repeat with lemon juice.
- Slowly add simmering water from the pot to the rice mixture in one-cup increments, stirring constantly until fully incorporated before adding more.
- When two cups of water remain in the pot, add one cup of butternut squash puree and stir until mixed. Add one cup of the water and squash mixture to the rice, stirring until incorporated.
- Add diced squash to the rice mixture, then add the second cup of water and squash mixture.
- When the rice looks juicy but no liquid is sloshing, add the remaining 2 tablespoons of extra virgin olive oil, combine, and remove from heat.
- Taste the risotto and adjust salt as needed.
- Plate the risotto, garnish with roasted pumpkin seeds and a drizzle of pumpkin oil.
Notes
- For a richer flavor, use homemade vegetable broth instead of water.
- To prevent sticking, ensure the rice is constantly stirred while adding the simmering water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
- Cholesterol: 10