Because October is simply THE pumpkin season, this maple butternut risotto can not be missing. The perfect Halloween dish or easy side. This maple butternut risotto with some happy maple syrup is super creamy, but not overly heavy. The perfect fall dinner or easy side.
Ingredients for the maple butternut risotto
1,4 liters veggie broth
1 small onion, finely chopped
240 g butternut squash, peeled, and finely diced
350 g risotto rice
olive oil
240 ml dry white wine such as Sauvignon Blanc
1 Tsp happy maple Goût Délicat
40 g freshly grated parmesan cheese, divided
a few sage leaves, pecan nuts and lemon zest for serving
pinch of salt salt
How to
Heat broth in a medium saucepan and keep warm over low heat.
Cook the onion and squash in olive oil: Drizzle olive oil in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
Add arborio rice to the onion and squash. Cook 1 to 2 minutes.
Add the wine and cook, stirring constantly, until wine has been absorbed by the rice or evaporated.
Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed.
Continue cooking, stirring the rice enough to keep it from sticking to the pan, adding a little bit of broth at a time, cooking and stirring until the liquid is absorbed and the rice is tender but still firm to the bite, about 15 to 20 minutes.
Add a little more olive oil, about 2 tablespoons, the Parmesan and the maple syrup.
At this point, the rice should have a creamy consistency. Add salt to taste. The amount of salt you add will depend on how salty your broth was to begin with. I usually add at least a teaspoon of salt, sometimes more.
Serve topped with chopped sage, pecan nuts, olive oil and lemon zest.
This recipe is inspired by simplyrecipes.com and prepared by Chef Tosca for happy maple with Goût Délicat. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings.
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