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Winter Squash Risotto with Leeks and Greens

Author: Marisa McClellan
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Ingredients

  • 1 pound winter squash butternut, acorn, hubbard are all good
  • 1 tablespoon olive oil for drizzling
  • 1/2 teaspoon kosher salt
  • fresh thyme for sprinkling
  • 1 tablespoon olive oil
  • 1 large yellow onion minced
  • 2 large leeks cleaned and chopped
  • 6 cups chopped greens a mix of kale, spinach, and chard is good
  • 1 tablespoon butter
  • 1 1/2 cups carnaroli rice
  • 1/2 cup white wine
  • 8 cups chicken or veg stock warmed
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons heavy cream
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425 degrees F. Cut the squash into wedges, slices, or cubes and arrange them on a rimmed baking sheet. Drizzle them with olive oil, sprinkle them with salt, and arrange some fresh thyme leaves around the squash. Roast for 25-40 minutes, until the squash is tender.
  • While the squash cooks, place your risotto pot on the stove. Heat 1 tablespoon of olive oil over medium high heat. Add the chopped onion and sliced leeks and cook, stirring regularly, until the wilt and brown a little.
  • Add the greens and stir them into the onions and leeks. Cook until tender.
  • Add the butter and the rice and stir to combine. Cook for 1-2 minutes, until all the rice grains are glistening and separated.
  • Pour in the white wine and stir to combine until it's been absorbed.
  • Once the wine has absorbed, add just enough stock to cover the rice and veg, and stir until it's been incorporated.
  • Continue adding the stock and stirring, until all the stock as been absorbed.
  • When you've incorporated all the stock, remove the pot from the heat. Stir in the parmesan cheese and heavy cream. Taste and add some salt and pepper to taste.
  • Cut about half the squash away from the peels and into chunks. Stir it into the finished risotto. Reserve about half the roasted squash to use as a garnish. Serve hot.