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Uncle Jedi's Butternut Risotto

By Jedi November 6, 2023
Dive into a creamy risotto infused with the nutty richness of roasted butternut squash, seasoned with a hint of nutmeg and fresh thyme. This elegant dish, made with luxurious Nebbia smoked carnaroli rice, is perfectly balanced with the sharpness of parmesan or pecorino. And as the risotto bubbles and simmers, the white wine reduction adds depth and aroma that tantalizes the senses. Have leftovers? The roasted squash pairs delightfully with pasta or eggs. For the grand finale, enjoy this masterpiece with a savory fennel sausage. A meal that's both cozy and gourmet awaits!
Uncle Jedi's Butternut Risotto

Chef’s notes

Ah, my culinary wanderlust through northern Italy and an undeniable romance with fall’s freshest produce gave birth to this risotto masterpiece. Crafted by yours truly, if you find your taste buds dancing with delight, do show some love. Who knows, a few more of my treasured recipes might just make their way from my kitchen to yours. Wink!

Details

  • ⏲️ Prep time: 30 min
  • 🍳 Cook time: 30 min
  • 🍽️ Servings: 4-6

Ingredients

  • 1 butternut squash, peeled, cored and cut into 1cm cubes
  • 1 onion, chopped
  • 1 pinch of nutmeg
  • 350 g Nebbia smoked carnaroli rice
  • 25 cl dry white wine, such as pinot grigio
  • 1 bay leaf, optional
  • 1 tablespoon fresh thyme leaves, optional
  • 50g cheese - parmesan or pecorino - finely grated
  • Extra virgin olive oil
  • 1300cl classic risotto broth (Star Il Mio Dado Classico or better yet, homemade)

Directions

  1. Preheat the oven to 200C.
  2. Coat the squash cubes with olive oil and spread them in a single layer on a large baking sheet (don’t season them)
  3. Bake for about 50 minutes, until golden brown on the edges.
  4. Remove from oven and set aside.
  5. While the squash is roasting, prepare the stock and, if using, add the bay leaf.
  6. Bring to the boil and then reduce to a simmer.
  7. Heat a little olive oil in a large risotto pan, add the onion and fry until translucent, about 3 min.
  8. Add the rice and nutmeg, stir coating with the oil and onion and fry for another 2-3 minutes.
  9. Reduce the heat to medium and add the white wine, and thyme if using.
  10. As the wine evaporates, add a ladle of broth (about 20 cl), stirring regularly.
  11. As the broth evaporates and the rice begins to stick to the pan scrape the bottom and add another ladle of broth.
  12. Repeat until about 2 ladles of broth remain.
  13. Add about 1/3 to 2/3 of the cooked squash to the risotto and mix well. (You can add more if you like, or the rest of the squash will be delicious with pasta, with eggs, or in a soup.)
  14. Continue adding the last ladles of broth until the rice is cooked al dente.
  15. Remove from the heat and stir in the cheese.
  16. Serve immediately.
  17. Can also be made with regular carnaroli rice, in which case, put 4 chopped sage leaves and 2 cloves of garlic in with the thyme. However, the Nebbia Fog Smoked Rice has a magical richness to it that can’t be imitated.
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