Deep Stir: Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

The butternut squash puree makes this risotto rich and creamy, while the balsamic roasted cauliflower and brussels sprouts provide an acidic bite for a perfect balance.

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

Serves 4

1 head of cauliflower
2 pints of brussels sprouts
4 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper

4 1/2 cups chicken or vegetable broth
1 medium butternut squash, chopped into cubes
2 tbsp olive oil
3 tbsp butter (cut in two pieces)
3 cloves of garlic, minced
1 large yellow onion, chopped
1 1/2 cups arborio rice
1 cup dry white wine
Salt and pepper
1 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees.  Cut cauliflower into bite sized florets and cut trimmed brussels sprouts in half.  In a mixing bowl, toss the cauliflower and brussels sprouts with the balsamic vinegar, olive oil, salt and pepper.  Roast on a foil-lined sheet pan for 20 minutes, stir the mixture, and then roast for another 10 minutes.

2. While vegetables are roasting, bring 2 cups of broth to a boil in a large sauce pan.  When boiling, put a steamer basket in the bottom and layer in the butternut squash cubes, cover and steam until fork tender, about five minutes. Mash or puree the butternut squash (I mashed this time and left some bite sized pieces but decided I prefer the smoother texture when I pureed the squash in the past).   To the saucepan with the steaming liquid, add the remaining 2 1/2 cups of broth and squash. Simmer to warm on low heat.

3. Meanwhile, in a large dutch oven or pot, heat olive oil and melt in half of the butter. When butter is melted, saute chopped onion and garlic, until the onions are translucent.

4. Add the rice and stir until rice is translucent. Add the white wine and stir until evaporated.

5. One cup at a time, add warm stock to rice pot. Deep stir until most recent cup of stock is absorbed, follow up with another ladleful until the rice is tender.

6. Stir in remaining butter and half of the parmesan cheese before enjoying.

As a garnish, I saved the leaves that fell off my brussels sprouts as I was trimming them up to make the brussels sprout chips from A Beautiful Mess. They added a fantastic crispy texture to the dish.

More Deep Stirs:

Kale Quinoa Pilaf
Pumpkin Black Bean Soup
Advertisements

3 thoughts on “Deep Stir: Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s