Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil (* divided)
  • 2 cups butternut squash (* cubed)
  • 1 teaspoon salt (* divided)
  • 1/2 teaspoon pepper (* divided)
  • 1/2 teaspoon cinnamon
  • 1 pound Brussels sprouts (* cut in half or quartered)
  • 2 cloves garlic (* minced)
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable stock (* or chicken stock)
  • 2 tablespoons butter (* cut into pieces)
  • 1/2 cup Parmesan cheese (* grated)
  • 1/4 cup dried cranberries
  • 1/2 cup walnuts (* roughly chopped)

Instruction

  • Preheat oven to 425°F.
  • Mix 1 tablespoon of the olive oil and the butternut squash in a small bowl until evenly coated.
  • Spread the squash onto one half of a baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sprinkle on the cinnamon.
  • Toss the Brussels sprouts with 1 tablespoon of the olive oil and spread them onto the other half of the baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Roast until just caramelized, about 30 minutes, tossing every 10 minutes or so.
  • In a large, heavy-bottomed deep skillet (or Dutch oven) add 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute.
  • Mix in the arborio rice and cook for an additional minute. Then, pour in the white wine. Cook until the wine is fully absorbed.
  • Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next.
  • Then, add the last cup of stock 1/4 cup at a time until rice is cooked as desired - creamy, yet still somewhat al dente.
  • Once all the stock is absorbed, remove the pan from heat and stir in the butter pieces, and Parmesan cheese until well blended.
  • Gently, fold in the roasted butternut squash.
  • Pour the Roasted Butternut Squash Risotto into a large serving bowl.
  • Top with the roasted Brussels sprouts, cranberries, and walnuts.