Risotto With Butternut Squash and Arugula

Name: Risotto With Butternut Squash and Arugula
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 3 lbs butternut squash; 6 cups vegetable broth or 6 cups chicken broth; 1 onion, chopped; 1 tablespoon butter; 1 1/2 cups arborio rice; 1 teaspoon garlic, minced; 1/2 teaspoon ground cumin; 5 tablespoons parmesan cheese; 1 teaspoon salt; 1 1/2 teaspoons fresh sage, chopped; 4 ounces arugula (spinach can be substituted in a pinch)

Submitted by sofie-a-toast

"Every year my new years' resolution is to like a new food (my somewhat successful attempt at becoming a less picky eater). This year was winter squash, and let me tell you, this recipe made it super easy! *Make sure you use very flavorful broth, a weak broth will make a weak risotto."

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 6

ingredients

3 lbs butternut squash
6 cups vegetable broth or 6 cups chicken broth
1 onion, chopped
1 tablespoon butter
1 ¹⁄₂ cups arborio rice
1 teaspoon garlic, minced
¹⁄₂ teaspoon ground cumin
5 tablespoons parmesan cheese
1 teaspoon salt
1 ¹⁄₂ teaspoons fresh sage, chopped
4 ounces arugula (spinach can be substituted in a pinch)

directions

For Squash:.
Preheat oven to 450 degrees.
Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt.
Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer).
Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin.
For Risotto:.
Start risotto after squash has been roasting 40 minutes:.
Bring broth to a simmer and keep at a bare simmer, covered.
Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes.
Add rice, garlic, and cumin and cook, stirring, 3 minutes.
Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed.
Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.).
Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.).
Serve risotto immediately, spooned over reserved squash slices.