Serves: 1 Time: 50 minutes
- 1/2 butternut squash, skin removed and cut into 1-in. pieces
- 1 clove garlic, minced
- 1/2 small shallot, diced
- 1/4 c. white wine
- 1 tsp. ancho chili powder or pinch crushed red pepper
- 1-2 c. vegetable stock (or mix of water/stock_
- salt, pepper, olive oil
- parsley torn for garnish
- Squeeze of lemon juice for garnish
Preheat the oven to 350 degrees.
Scatter the squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes or until tender.
Put the stock in a small pot and keep warm.
As the squash is almost done, heat a high-sided pan. Add 1 T. of oil. Once warm, add the shallot and garlic. Season with salt and let them soften for 2-3 minutes. Stir in the chili powder for a minute. Add the rice to the pan with the shallots, stirring to coat, and toasting each piece, then add the wine and let it burn off.
While the wine burns off, add one ladle of the stock and the squash to a small pot. Let simmer and mash or blend until a liquid-y puree forms. Keep warm over low heat.
Start adding the warm stock to the risotto a ladle at the time, stirring and letting the rice absorb the liquid. Keep adding liquid until the rice is cooked and creamy. Season with salt and pepper to taste.
Stir the butternut puree into the risotto. Plate, and top with the parsley and lemon juice.
NOTE: If you don't care if it's dairy-free, finish the risotto with 1 T. of butter and top with cheese.