Every time autumn arrives, I can't help but create a new recipe for risotto with squash. You might say, "But risotto takes so long to make!" However, I assure you that the result is worth it, and, in my opinion, it's a labor of love. There's something about the gradual addition of broth that I find incredibly comforting. This autumnal risotto version is enhanced with a parsley and harissa sauce that complements the richness of the dish and the burrata beautifully. I also add grated halloumi, but it could certainly be parmesan! Bon appétit!
Servings: 4
Preparation: 15 minutes
Cooking: 45 minutes
Ingredients:
Squash :
- ½ butternut squash, peeled and cut into 3 cm pieces
- 2 tbsp of mild harissa paste (I found mine at Rachelle Béry)
- Salt and pepper, to taste
- 2 tbsp of olive oil
Risotto :
- 2 tbsp of extra virgin olive oil
- 1 tbsp of unsalted butter
- 1 small red or yellow onion
- 1 cup of Arborio rice
- ½ cup of white wine (I like a good dry Pinot Gris for risotto)
- 1 Honeycrisp apple, peeled and finely diced
- 2 small garlic cloves, finely grated
- 4 ½ cups of chicken broth
- ½ cup of grated Parmigiano-Reggiano
- 2 tbsp of unsalted butter
- Kosher salt and pepper, to taste
- 1 Burrata, cut into 4 pieces
To serve :
-
2 tbsp of mild harissa paste
-
¼ cup finely chopped flat-leaf parsley
-
3 tbsp of extra virgin olive oil
-
½ tsp of Kosher salt
-
Grated halloumi cheese
Preparation :
-
In a small bowl, combine the harissa paste, flat-leaf parsley, olive oil, and Kosher salt. Mix and set aside.
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Preheat the oven to 400°F.
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Spread the squash pieces and a few seeds on a parchment-lined baking sheet. Add olive oil, harissa, salt, and pepper. Roast for 25 minutes.
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Warm your broth in a saucepan over low heat.
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Meanwhile, melt the butter and 1 tbsp of olive oil in a large skillet.
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Add the onion and garlic and sauté over low heat for 1 minute.
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When the onions start to become translucent, add the rice and white wine. Let it reduce until the wine is almost completely evaporated.
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Add your first ladle of broth and the diced apple. Gently stir the risotto over low heat while continuing to add a ladle of broth as the liquid evaporates.
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Keep an eye on your risotto, stirring and gradually adding broth. The total cooking time for the risotto should be about 25 minutes.
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At this point, the squash should be ready. Set them aside on the countertop.
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The risotto should also be ready for the final step. Add your last ladle of broth and remove from the heat. Add the cheese (save some for garnish) and the 2 tbsp of butter. Stir well and season to taste.
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To serve, place the risotto in a large bowl. Garnish with squash pieces, harissa sauce, two small pieces of Burrata, and grated halloumi. SO good.