Mascarpone Butternut Squash Risotto
Ingredients
- 1 cup walnuts
- 1 large (1 1/2 to 2 pounds) butternut squash
- 1/4 cup extra-virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly cracked black pepper
- 6 cups vegetable broth
- 1/2 cup yellow onion, diced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1 cup BelGioioso Parmesan, plus more for garnish
- 4 to 6 ounces BelGioioso Mascarpone
Directions
Preheat the oven to 400°F. Place the walnuts on a baking sheet. Toast them in the oven for 15 minutes until fragrant. Chop and set aside.While the walnuts are toasting, peel and chop the squash into ½ inch cubes. Place on a baking sheet. Drizzle with olive oil, 1 teaspoon kosher salt and 1 teaspoon fresh cracked pepper. Place in the oven for 30 minutes. While the squash is roasting, heat the broth in a small saucepan. Bring to a boil and then reduce to a simmer.
Place a large Dutch oven on the burner next to the broth and heat remaining oil to medium. Add the onion and a teaspoon of salt and sauté until translucent, about 3 minutes. Add the rice and stir to coat with the oil and onion.Increase to high heat and add the wine. Allow to cook for 2 minutes and then, reduce heat to medium. Add 2 cups of the broth and mix to combine. Stir occasionally and allow to cook for 7 minutes, until most of the broth has been absorbed. Add another 2 cups of broth and repeat the process.
Once the rice has absorbed the broth, add another cup until the rice is cooked through, about 35 minutes total. Remove the rice from the heat, fold in the butternut squash, BelGioioso Mascarpone and Parmesan cheeses.
Garnish with chopped walnuts and more Parmesan to taste. Serve immediately.