Fromagerie l'Ancêtre Butternut Squash Risotto with L'Ancêtre Organic Parmesan

Serving 4
Preparation 15
Cooking 35

Ingredients

1 cup Arborio rice
4 cups hot vegetable broth
2 cups butternut squash, diced
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter
½ cup dry white wine (optional)
125 g L’Ancêtre Organic Grated Parmesan
200 g L’Ancêtre Organic Parmesan Block, cut into small cubes (for garnish)
Salt and pepper, to taste
Fresh parsley or crispy sage, for garnish (optional)

Rich, creamy and comforting, this risotto pairs the natural sweetness of roasted butternut squash with the bold, nutty flavour of L’Ancêtre Organic Parmesan. Finished with decorative Parmesan cubes, it’s an elegant meal that’s perfect for cooler evenings or entertaining.

Preparation

Preheat the oven to 425°F (220°C). Spread the squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 to 25 minutes until tender and lightly caramelized.
Keep the vegetable broth warm over low heat.
In a large saucepan, cook the onion in the butter and remaining olive oil for 3 to 4 minutes. Add the garlic and cook for 1 minute.
Stir in the Arborio rice and cook for 1 to 2 minutes until well coated.
Pour in the white wine, if using, and let it reduce almost completely.
Add the hot broth one ladle at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding more. Continue for about 18 to 20 minutes.
Fold in the roasted squash and the L’Ancêtre Organic Grated Parmesan until the risotto is creamy. Adjust seasoning to taste.
Divide among serving plates and garnish with small cubes of L’Ancêtre Organic Parmesan, fresh parsley or crispy sage, and freshly ground black pepper.

Creamy, comforting and full of flavour, this risotto showcases the rich character of L’Ancêtre Organic Parmesan. The finishing cubes add a delicious burst of texture and make every serving look as good as it tastes.