Butternut Squash Risotto
5 T extra-virgin olive oil (divided)2 tsp kosher salt (divided)
3/4 tsp black pepper
1 tsp Herbs De Provence
1 lb butternut squash, peeled and cubed (I bought pre-cut this time)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 ½ ounces)
¼ cup dry white wine
3 cups low-sodium vegetable broth
Toss squash with 2T olive oil, 1 tsp salt, 1/2 tsp pepper, and Herbs de Provence. Place on an aluminum lined baking sheet. Bake at 400 degrees for 30 minutes until slightly browned and tender.
Heat remaining 3T oil over medium heat in medium stockpot. Add onions, and cook until tender, about 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, 1 tsp salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, about 20 minutes.
Stir in butternut squash at the end and cook until heated through, about 1 minute.