Fall is on our minds, even if it isn’t reflected on the thermostat quite yet this year. So we asked Executive Chef, Ashley Archer, for a tasty way to make it feel a little bit more like autumn. What better way to do that, than through your taste buds? Chef did not disappoint, providing us with an amazing Butternut Squash Risotto recipe that pairs perfectly with your favorite protein! Give it a try below and be sure to share it with us on Facebook or Instagram by tagging @silvertoncasino.
Butternut Squash Risotto
½ cup roasted butternut squash (medium diced)
1 cup Arborio Rice
1 clove of garlic (smashed)
1 sprig of fresh thyme
4 cups of warm chicken stock
¼ cup small diced yellow onion
¼ cup unsalted butter
2 tablespoons olive oil
Salt & pepper to taste
- In a small stockpot add the olive oil over medium heat. Add the rice, onions, garlic clove, and sprig of fresh thyme. Continue to stir until the rice is well coated and the onions start to turn translucent.
- Slowly add the chicken stock and stir the rice with a wooden spoon. You must continue to agitate the rice during the cooking process so the starches are released from the grain. You will want to add small amounts of chicken stock and never totally submerge the grain.
- After about 10-15 minutes add the roasted butternut squash to the risotto and continue to stir.
- Once the rice is tender and to your liking finish by adding butter and season with salt and pepper.
The result should be a smooth and creamy texture and then you are ready to serve. This dish is great for the fall and cooler months while pairing great with sautéed or grilled shrimp, chicken, or braised short ribs.
If you plan on skipping the kitchen tonight, Chef Ashley suggests that you pay a visit to Herbs & Rye. He raves that they have a “Great environment, awesome food, and their bartenders are some of the best in the country”.
We’re looking forward to seeing the masterpieces that you whip up and can’t wait for you to share with us before you clean your plate!