The Perfect Mid-Winter Dish: Butternut Squash Miso Risotto
Looking for a delicious, comforting, and slightly funky dinner to make tonight, look no further than this Butternut Miso Risotto! With a hint of sweetness from the Butternut Squash, richness from the chicken stock and parmesan, and umami from the miso paste, it checks all the boxes for a perfect mid-winter dish.
½ butternut squash (cubed)
2 tbsp. olive oil
1 cup Arborio rice
5 cups chicken stock or vegetable stock
1 white onion, diced
1 clove garlic, minced
1/3 cup dry white wine or vermouth
1 tbsp. miso paste
½ cup grated parmesan
1 dash Worcestershire Sauce
Salt and pepper to taste
Togarashi (Japanese spice mix)
Pre-heat oven to 400 degrees. Peel and cube ½ butternut squash, toss with olive oil, lay on baking sheet. Roast squash till soft, approximately 30 mins. Once squash is soft, remove and mash with a fork until smooth.
Warm chicken stock (or vegetable stock) in a sauce pan and whisk in one tbsp. miso paste until fully dissolved.
In a large pot melt butter over medium heat. Add diced onion; cook until onion begins to soften. Add minced garlic and cook until fragrant. Stir in the rice and continue cooking until the rice is coated in butter and edges turn translucent.
Pour in white wine, stirring constantly until all is evaporated. Stir in the mashed squash and 1/3 of the stock and miso liquid. Cook until the stock has been absorbed by the rice. Add half of the remaining stock and continue stirring until all is absorbed. Finally, pour in the remaining stock and continue stirring until risotto is creamy. Finish by adding a dash of Worcestershire sauce and stirring in grated parmesan cheese. Season with salt and pepper to taste before serving.
Bonus: If you are looking to add a slight spicy kick sprinkle some togarashi (Japanese spice mix) on top of each serving of risotto.