Serves
4
Cook Time
60 MIN
Difficulty
MediumSpicy Butternut Squash Risotto
The Ultimate Fall Moment: taking the first bite of this spicy butternut squash risotto. Creamy, cheesy risotto with fresh off the patch butternut squash and a rich, tangy flavour of Arrabiata sauce. Did we mention this recipe is also super easy to make?
Ingredients
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1 jar (530ml) Authentica Arrabiata Sauce
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3 cups chicken or vegetable stock
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3 tablespoons olive oil
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3 tablespoons butter
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1/2 cups shallots, finely chopped
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2 cups arborio or carnaroli rice
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1 cup dry white wine
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1/2 – 3/4 cup shredded asiago cheese
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1 – 2 cups butternut squash, diced into ½-inch (1.25 cm) squares
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Salt and freshly ground pepper
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Garnish with chopped Italian flat-leaf parsley
Directions
- In a saucepan, mix together Arrabiata Sauce and stock, heat over medium-low heat and keep to a simmer.
- Heat olive oil and 2 tablespoons (30ml) butter in a heavy-bottomed saucepan over medium heat. Add shallots and rice and stir for a minute, until rice is coated, then add wine. Stir until the wine has evaporated.
- Slowly add the hot Arrabiata Sauce and stock mixture a ladle at a time until absorbed by the rice. After about 12 to 15 minutes, stir in diced butternut squash and continue stirring, adding a bit more stock at a time, until squash is fork-tender and the rice is al dente, or still retains a bite, about another 10-15 minutes. The risotto should have a thick soup consistency. Stir well to prevent the rice from sticking to the bottom of the saucepan. If too thick, add a bit more hot chicken stock till desired consistency.
- Stir in the asiago cheese and remaining butter and season to taste. Serve immediately in warm serving dishes. Garnish with chopped flat-leaf parsley.
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