Tandoori Spiced Butternut Squash Risotto
Tandoori Spiced Butternut Squash Risotto
Ingredients
For the Roasted Butternut Squash
- 1 butternut squash, medium (about 2 pounds), peeled, seeded, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons tandoori spice blend
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Risotto
- 5 cups vegetable broth, warmed
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 teaspoon tandoori spice blend
- 2 tablespoons butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, toasted, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1 1/2 teaspoons of tandoori spice blend, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400
- 2
Roast the butternut squash for 15 to 20 minutes, or until tender and slightly caramelized. Set aside.
⏱️ 20 min
- 3
While the squash roasts, warm the vegetable broth in a small saucepan over low heat. Keep it at a gentle simmer.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and grated fresh ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the Arborio rice. Cook for 2 minutes, stirring constantly, until the edges of the rice grains become translucent.
⏱️ 2 min
- 7
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min
- 8
Add the remaining 1 teaspoon of tandoori spice blend to the rice. Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir continuously, allowing each addition of broth to be almost completely absorbed before adding the next. This process should take about 20 to 25 minutes.
⏱️ 25 min
- 9
Continue adding broth until the rice is creamy and tender, yet still firm to the bite (al dente). You may not need all 5 cups of broth, or you might need a little more. The risotto should be fluid, not stiff.
- 10
Gently fold in the roasted butternut squash. Remove the pot from the heat.
⏱️ 1 min
- 11
Stir in the cold butter and 1/2 cup of freshly grated Parmesan cheese until melted and incorporated. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 2 min
- 12
Serve immediately, garnished with chopped fresh cilantro and toasted, chopped cashews. Offer additional Parmesan cheese at the table.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Spiced Butternut Squash Risotto
Ingredients
For the Roasted Butternut Squash
- 1 butternut squash, medium (about 2 pounds), peeled, seeded, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 1/2 teaspoons tandoori spice blend
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Risotto
- 5 cups vegetable broth, warmed
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 teaspoon tandoori spice blend
- 2 tablespoons butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cashews, toasted, roughly chopped
Instructions
- 1
Preheat your oven to 400°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1 1/2 teaspoons of tandoori spice blend, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.
⏱️ 2 min•🌡️ 400 - 2
Roast the butternut squash for 15 to 20 minutes, or until tender and slightly caramelized. Set aside.
⏱️ 20 min - 3
While the squash roasts, warm the vegetable broth in a small saucepan over low heat. Keep it at a gentle simmer.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 5
Add the minced garlic and grated fresh ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the Arborio rice. Cook for 2 minutes, stirring constantly, until the edges of the rice grains become translucent.
⏱️ 2 min - 7
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min - 8
Add the remaining 1 teaspoon of tandoori spice blend to the rice. Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir continuously, allowing each addition of broth to be almost completely absorbed before adding the next. This process should take about 20 to 25 minutes.
⏱️ 25 min - 9
Continue adding broth until the rice is creamy and tender, yet still firm to the bite (al dente). You may not need all 5 cups of broth, or you might need a little more. The risotto should be fluid, not stiff.
- 10
Gently fold in the roasted butternut squash. Remove the pot from the heat.
⏱️ 1 min - 11
Stir in the cold butter and 1/2 cup of freshly grated Parmesan cheese until melted and incorporated. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 2 min - 12
Serve immediately, garnished with chopped fresh cilantro and toasted, chopped cashews. Offer additional Parmesan cheese at the table.
⏱️ 1 min