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Butternut Squash & Sweet Potato Risotto




Source of Recipe


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List of Ingredients




1 average-sized butternut squash, peeled and chopped into 1" cubes
1 large sweet potato, peeled and chopped into 1" cubes
extra virgin olive oil (flavoured or plain)
kosher salt and freshly cracked black pepper
5 - 6 cups homemade chicken or vegetable stock
1 tablespoon olive oil
2 cups Arborio rice
1/8 cup chopped chives
1/8 cup chopped flat leaf parsley
¼ cup grated pecorino Romano cheese
salt and pepper to taste
½ cup skim milk feta


Recipe



1. Preheat the oven to 425 F. Place the squash and sweet potato on a baking tray and toss with oil, salt and pepper. Bake for about 25 minutes, or until soft. Set aside.

2. Place stock in a saucepan over medium heat and allow to simmer. Heat oil in a separate saucepan over medium. Add the rice and cook for about 1 minute, or until translucent. Add the stock, 1 cup at a time, and stir until stock is absorbed. Repeat until all or most of stock is used and rice is creamy and al dente.

3. Stir chives, Romano, pepper salt and squash and sweet potato through risotto (being careful not to break up the chunks of vegetable). Serve in bowls or small plates and top with feta, broken into small pieces.

Serves 4.