Butternut squash “rice-less” risotto
Ingredients
For the risotto:
1 Tbsp olive oil
4 garlic cloves ( thinly sliced)
1 large onion, diced
1 tsp salt
1 butternut squash, peeled, seeded, and chopped
For the pesto:
2 cup green asparagus, chopped
1 cup of chopped leeks
1 1/2 Tbsp olive oil
1/2 Tbsp lemon juice
1-3 Tbsp nutritional yeast, optional
1 tsp salt, to taste
1/2 cup of grated Pecorino Romano, to taste
Grated Pecorino Romano, optional
Maldon salt or other flaky salt, to taste
Chopped herbs, to taste
1. First, prepare the pesto: Snap off and discard the woody ends of the green asparagus, wash them well and chop them into similar size pieces. Rinse the leeks well, removing any soil.
2. Bring a pot of water to a boil, add the asparagus and simmer for 1 minute. Turn off the heat and add the chopped leeks, submerging them in the water for 1 additional minute to take the raw edge off. Do not overcook! Immediately drain the asparagus and leeks, reserving the cooking liquid in a separate bowl.
3. Rinse the vegetables under very cold water, or submerge them in an ice bath to halt the cooking process. Reserve 2-3 pieces of asparagus for garnish.
4. Add the cooked asparagus, leeks, and remaining sauce ingredients (except for the salt and cheese) to a blender and process on high until smooth. Add cheese and salt, taste for seasoning. If necessary, add more cooking liquid to achieve a thinner sauce.
5. Next, start the risotto: Working in batches, place the squash in a food processor and pulse until it reaches a rice-like consistency.
6. Heat the olive oil in a large pot over medium-low heat. Add the onions and salt. Cook for 15 to 20 minutes until slightly caramelized, stirring occasionally. Add the chopped garlic and cook for an additional 6 minutes.
7. Add the squash to the pan once the onions are caramelized and sauté for 3 to 4 minutes. Then add the pesto. Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the squash is completely tender. Serve immediately. Garnish with additional cheese, Maldon salt, and herbs (including reserved asparagus pieces) if desired.