Roasted Butternut Squash & Feta Risotto

• portionen: Makes: 6 servings
• gesamtzeit: 54 minutes

Zutaten

1 butternut squash

1 garlic bulb

1 package of Ontario Feta Cheese

1/4 cup + 3 tbsp butter

1/2 sweet onion

2 cups Arborio rice

1 cup white wine

8 cups vegetable broth

1 cup Ontario heavy cream

Salt & Pepper to taste

Toppings:

Toasted pepitas

Fried sage

Additional crumbled Ontario Feta

Additional butternut squash cubes

Anweisungen

1 Preheat your oven to 400 F. Wash and peel your butternut squash. Remove the seeds and cube into bite sized pieces.

2 To a parchment-lined baking sheet, add your cubed butternut squash, and make space in the middle for your feta. Slice the top off of your garlic bulb and add that to the pan, cut side down.

3 Drizzle 3 tbsp of melted butter over the squash and feta. Sprinkle generously with salt and pepper and toss to combine.

4 Bake for 45 minutes, tossing halfway.

5 While the squash and feta bake, heat a large pot on medium heat and add in the vegetable broth. Bring to a simmer and keep on low heat.

6 Heat a large pan on medium heat.

7 Add 1/4 cup butter and diced onion. Sauté for 5-7 minutes or until translucent. Add in arborio rice and toast for 3-4 minutes.

8 Reduce heat to medium-low and add in white wine. Simmer until it is mostly evaporated.

9 Ladle in about 1 cup of broth at a time into the risotto. Stirring once in a while until it is absorbed. Save 1-2 cups leftover for the squash/feta sauce.

10 When the squash is done roasting, add the warm feta, squash and roasted garlic to a blender with 1 cup of hot broth and heavy cream.

11 Blend and season to taste. Add the blended sauce back into the risotto to combine.

12 Simmer the risotto on low until it is your desired texture and serve warm with your favourite toppings!