- 1 lb butternut squash, peeled and cut into ½-in dice
- 3 Tablespoons olive oil, divided
- 1 teaspoon salt
- Fresh ground black pepper
- 1 large yellow onion, chopped
- ¼ teaspoon honey
- ¼ teaspoon paprika
- 1 ½ cups Arborio rice
- About 6 to 7 cups chicken or vegetable stock
- Optional: ¼ teaspoon ground cayenne pepper
Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
Place the butternut squash on the baking sheet, and toss with 1 Tablespoon olive oil, ½ teaspoon salt, and fresh ground pepper.
Roast the squash for 10 minutes, turn, then roast for another 10 minutes, or until the squash is tender. Meanwhile, in a large pan, heat the remaining Tablespoon of olive oil over medium heat.
Add the chopped onions, and the remaining ½ teaspoon of salt.
Cook for a few minutes, then turn the temperature to low and cook, stirring occasionally, for about 20 minutes or until caramel in color.
Stir in the honey.
Heat the stock, in a sauce pan over low heat (warm stock is important when making risotto).
Add the roasted butternut squash to the onions. Mix in the paprika and Arborio rice. (If you’d like to add a little kick to the dish, add the cayenne pepper.)
Turn the heat to medium-low. Add about a cup of stock. Stir constantly until the stock is absorbed.
Continue to add the stock, 1 cup at time, stirring constantly and letting the rice absorb the stock before adding more.
Taste, and if the risotto isn’t creamy enough, add more stock. If necessary, season with more salt.