Acorn & butternut squash risotto with truffle Salt and Rosemary Carrots

Acorn & butternut squash risotto with rosemary carrots and truffle salt. It’s been drizzly and cold here for the past few weeks – I can’t think of a cozier meal than a savory risotto curled up on the (NEW!) couch…oh and a glass of wine.

Super easy, clean and healthy version of risotto! dairy free!

1 tbsp olive oil
1 small onion (minced)
2 cloves garlic (minced)
2 cups arborio rice
1/2 cup white wine
3 cups vegetable stock
1 acorn squash (baked and puréed) *make ahead of time before starting risotto
1/2 butternut squash (cubed, baked and purée half – keep a few cubes whole for texture) *make ahead of time before starting risotto
1/2 tsp nutmeg
1/2 tsp black pepper
truffle salt to taste
3 carrots (roasted)
sprig rosemary

-Add olive oil and onions to a hot pan. Brown onions. Add garlic. Cook until slightly golden.
-Add rice; coating the grains with the the oil, sautéed onions and garlic.
-Deglaze the pan at this point; add vegetable stock and a splash of white wine to help lift up any bits that have caramelized to the pan.
-Ladle on puréed acorn and butternut squash while risotto continues to simmer (Add a few whole cubes of baked butternut squash as well)
-Add nutmeg, black pepper and truffle salt to taste.
-The risotto is ready when the rice is al dente (when it still has a bit of chew) and the dish has the consistency of thick porridge.
-Top with roasted rosemary carrots.

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