Red Risotto with Butternut Squash Recipe

Red Risotto with Butternut Squash

Serves 2

30 minutes or fewer

This succulent dish has a wonderful red hue from the addition of beets and red wine. The best rice to use for risotto is a short-grain variety called Arborio.

4 cups vegetable stock
1 Tbs. olive oil
½ cup plus 2 Tbs. dry red wine
3 shallots, finely chopped
1 clove garlic, minced
1 medium beet, peeled and diced
1 cup diced, peeled butternut squash
1 tsp. chopped fresh thyme
½ tsp. cumin seeds, toasted and ground
1 cup Arborio rice
½ cup cashew cream (¼ cup cashews blended with 6 Tbs. water)
Salt and freshly ground black pepper to taste
1 cup cooked flageolet or cannellini beans
2 tsp. truffle oil (optional)

In a medium saucepan, bring stock to a simmer over medium-low heat. While stock is heating, heat oil and 2 Tbs. red wine in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until softened, about 5 minutes.
Add beet, squash, thyme, cumin, rice and cook, stirring often, for 5 minutes. Add remaining 1/2 cup wine and cook, stirring almost constantly, until absorbed.
Add 1/2 cup hot stock. Cook and stir until the liquid is almost completely absorbed. Continue adding stock 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more, until rice is tender but still form to the bite.
Stir in cashew cream and season with salt and pepper. Cook, stirring for 5 minutes more. Stir in beans and truffle oil. Serve warm.