Winter Risotto
Winter Risotto
Potatoes, Pastas and Grains
Ingredients
- 4 tablespoons Fustini's Garlic olive oil, divided
- 1 yellow onion, small dice
- 2 cups Arborio rice
- ½ cup white wine
- 2 qt vegetable stock, simmering
- 1 small winter squash, peeled, seeded, small dice
- ½ cup sliced almonds
- ¼ cup grated Parmesan, plus more to garnish
- 1 tablespoon fresh herbs (parsley, thyme)
- salt and pepper to taste
Directions
- Heat 2 tablespoons of olive oil in a large sauté, pan over medium heat. Add onion, and sauté, until soft and translucent. Next, add rice and continue to sauté, until rice is covered in oil and begins to toast slightly.
- Add white wine and cook until the pan is almost dry. Next, add one cup of stock while constantly stirring until the liquid is almost completely gone. Repeat adding one cup of stock and cooking until dry and until rice is tender and creamy.
- Meanwhile, toss the diced squash with the remaining olive oil, season with salt and pepper, and roast in a 400°, oven for 10-15 minutes until tender and beginning to caramelize.
- Place almonds in a dry sauté, pan over medium-low heat. Stir constantly until lightly golden and very fragrant. Stir in parmesan, herbs, and squash, and season to taste. Spoon risotto onto plates and garnish with extra parmesan.
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