This Thanksgiving I am bringing a risotto dish... this has never been done before on Josh's side of the family... so it has to be good!
Butternut squash and leek risotto
1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
a dash of cinnamon
7 cups culinary vegetable stock
one container of sliced small portabello mushrooms3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
In a saute pan cook mushrooms in a little EVOO and sea salt until tender.
Heat 2(or more) tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10-15 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. At some point during the stirring process... add some cinnamon to the rice... I probably put about 1-2 tablespoons. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.