This risotto, cooked with white wine and chunks of butternut squash, makes for a quick, comforting dinner on chilly days, or a classy side dish that will impress your friends. The sweet and salty maple almond topping provides the perfect crunch. Looking for a new Thanksgiving recipe? You may have found it …
Enjoy one of our favorite fall recipes!
Heat the olive oil in a skillet. Add the onion and sauté until it softens and begins to brown. Add the butternut squash, the Italian seasoning and 1 tsp salt. Cook for 5 more minutes.
Combine the uncooked rice, the stock, and half of the wine in a 9x13” baking dish or large cast-iron skillet. Add the cooked onion and squash mixture. Without preheating the oven, put the dish inside on a center rack, set the temperature to 400, and allow to bake for 15 minutes. Stir the mixture, return the dish to the oven, and continue to cook for 15 more minutes.
While the risotto bakes, make your maple almonds. Melt butter in a skillet. Add the almonds, the maple syrup and the extra pinch of salt. Stir to coat almonds and allow to toast, then remove them from the skillet promptly. Leave them to cool on a plate or a piece of parchment paper.
Take the risotto dish out of the oven and stir in the parmesan cheese and the rest of the wine. Broil in the oven for five minutes, until it bubbles. Top with the maple almonds.
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