roasted butternut squash risotto

roasted butternut squash risotto

This post was created in partnership with feedfeed and Icelandic Provisions. All opinions are our own.

People always ask, do we ever fight in the kitchen? The short answer is yes. The long answer is that we have been together for fifteen years so any disagreements we have quickly disappear. It is difficult to hold a grudge against your husband for dropping a plate of pancakes on the floor, and ridiculous to be arguing about why the shot works better with the blue napkin next to the sliced apples instead of the green napkin. As silly as it may be, conversations like this happen, but even when it’s more serious we always work it out. We also have a great time in the kitchen, especially when things turn out as successfully as they did today with this new recipe. This creamy roasted butternut squash risotto is pure autumn bliss with not a thing to argue about.

autumnal ingredients
peeling the butternut squash

Risotto is the ultimate comfort food. We are reveling in these cooler temperatures that have finally graced southern California and celebrating our arid version of Fall with this ultra-satisfying Italian rice dish. Here, arborio rice is sautéed with garlic, chopped shallots, and a splash of white wine. We roast the butternut squash in the oven with a drizzle of olive oil until tender and sizzling, before stirring it into the risotto with savory vegetable broth and a pinch of ground turmeric. This tender rice is then finished with freshly-grated parmesan cheese, a touch of butter, and Icelandic Provisions plain skyr to make this one the creamiest risottos we have ever tasted.

first cut it into slices
then chop into cubes

We had never heard of skyr (pronounced “skee-er”) before, but after visiting their website, and learning more about this protein-packed, gluten-free, cultured dairy product, we couldn’t wait to come up with recipe ideas. We learned that skyr is a big part of the country’s national identity and culture—in fact, skyr is to Iceland as champagne is to France. It takes four cups of milk to make one cup of skyr so it’s densely concentrated, thick, and creamy. This skyr is unique since it’s made with heirloom skyr cultures, which is where its distinct taste and smooth texture comes from, similar to how a cheddar cheese is different than a brie. They offer a variety of flavors influenced by the Nordic region, using traditional northern fruits like Cloudberries (similar to a raspberry, but tastes like a baked apple), Lingonberries (found in all the Nordic countries), and Bilberries (Icelanders call this a “super berry”). We used the plain flavor, the traditional Icelandic skyr, to make this risotto extra creamy. Topped with crispy sage leaves and toasted pepitas, this is pure comfort in a bowl.

the squash is roasted and ready to go
tender golden pieces

Risotto may seem complex, but this recipe has less than 30 minutes of active cooking time. Traditional risotto is stirred the entire time, which is richly rewarded with an irresistibly creamy al dente texture. And the crispy sage garnish adds a delicate earthy flavor and takes less than a minute to prepare! If you haven’t made risotto before, this is perfect place to start, and while we can’t guarantee it will settle your arguments, this roasted butternut squash risotto will certainly soothe your soul.

freshly-grated parmesan
crispy sage

Want to go to Iceland? The feedfeed and Icelandic Provisions are throwing an exciting contest right now and giving away a trip for two! You can find all the details HERE.

a sprinkle of parmesan for a finishing touch

Roasted Butternut Squash Risotto
serves 6

1 pound (455g) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
4 tablespoons (60ml) olive oil, divided
6 cups (1.4l) vegetable broth
7 ounces (200g) shallots, chopped (about 6 medium shallots)
1 tablespoon minced garlic (2 to 3 cloves)
1 1/2 cups (285g) arborio rice
1/2 cup (120ml) white wine
1/4 teaspoon ground turmeric
2 ounces (57g) grated parmesan cheese (about 1/2 cup)
2 tablespoons (28g) unsalted butter
1/4 cup (60ml) plain skyr (see note)

For garnish:
3 – 4 sage leaves per serving
1 – 2 tablespoons olive oil
toasted pepitas

Heat oven to 425ºF. Place the cubed squash on a baking sheet lined with parchment paper or a silicone mat, and drizzle 2 tablespoons of the olive oil over the top. Toss to coat, then roast in the oven until very soft and tender, about 25 minutes.

Pour the vegetable broth into a covered 2-quart saucepan, bring to a boil, then reduce heat to a bare simmer and keep covered.

Meanwhile, in a 4-quart saucepan, pour the remaining 2 tablespoons of olive oil, and place over medium heat. When hot, add the shallots and sauté until softened, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the rice, and cook, stirring constantly, for about 2 minutes, until the outside of the rice becomes clear with a white dot in the middle. Add the wine, and stir until it is absorbed. Add the roasted squash along with the turmeric, then add one ladle of hot broth. Stirring constantly, cook until the broth is absorbed, then add another ladle. Continue stirring and adding broth as each ladleful gets absorbed, until the rice is creamy and tender, about 20 minutes total. You may have extra broth left over at the end. Remove from heat, add the parmesan, butter, and skyr, and stir until smooth and creamy. Taste for salt and adjust as needed—our broth contains salt so we did not need to add more, but each broth is different. Let rest for 10 minutes.

While the risotto is resting, make your crispy sage leaves. Place a skillet over medium heat, and add 1 to 2 tablespoons of olive oil. When hot, add the sage leaves and cook until bright green and crispy—not brown—about 30 to 60 seconds.

Give the risotto a stir, then serve hot in bowls, topped with crispy sage leaves and toasted pepitas if desired. Enjoy!

note:
— Skyr is an Icelandic cultured dairy product that is thicker, creamier, and higher in protein than yogurt. Find a local retailer here.
— The squash can be roasted ahead of time, if desired. After roasting, it can be cooled, then kept in a sealed container in the fridge for up to a day. Bring back to room temperature before adding to the risotto.

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7 Comments on roasted butternut squash risotto

  1. Sue Thiel
    October 16, 2016 at 8:37 am

    Hi Adam & Ryan
    This time of year I love anything pumpkin and risotto is also a favorite. Want to try this recipe but wondering if I could sub Greek yogurt or sour cream for the skyr? By the way I love your insta and also your cute cooking insta stories. The music in the background is great too. Thanks!

    Reply
    • husbandsthatcook
      October 16, 2016 at 9:44 am

      Hi Sue! Thanks so much for your kind words! So glad you enjoy our insta stories; we have fun making them (and choosing the right music, haha)! As for this recipe, if you cannot find skyr, then Greek yogurt would be the closest substitution. Hope you enjoy it!!

  2. Sally @ Good Dinner Mom
    October 16, 2016 at 12:20 pm

    This looks so amazing, friends! I’ll be trying the recipe very soon. And even though it seems unlikely to imagine you too ever fighting because all I can ever see is your mutual respect and great repertoire together, glad to know you’re human, too! 😉
    I’ll be looking for skyr in the meantime while I figure the risotto into the menu. And I’m so excited to try crisp sage leaves, too. Yum!

    Reply
    • husbandsthatcook
      October 16, 2016 at 3:32 pm

      Thanks so much Sally! Haha yes, we are definitely human, and definitely don’t get along ALL the time! 😉 Hope you like this recipe, we were thrilled at how it turned out! So deeply satisfying and delicious!

  3. Catherine
    October 19, 2016 at 8:38 am

    Best recipe ever, we loved it!!!

    Reply
    • husbandsthatcook
      October 19, 2016 at 1:37 pm

      Thank you for letting us know! So glad you enjoyed the risotto–it’s one of our favorites too!

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