Butternut Squash Risotto
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Butternut Squash Risotto
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Chobani® Whole Milk Plain Greek Yogurt, smoother of smoothest soups, and butternut squash makes the best of fall's plenty.
Ingredients
Combine all ingredients together in a small mixing bowl.
Heat a sauté pan over medium-high heat and add pumpkin seed mixture. Toast for 5 minutes, stirring to ensure even coloring. Let cool slightly before garnishing risotto.
Cut squash in half lengthwise and scrape out seeds. Roast cut side down on a parchment-lined sheet pan at 400°F for 25–30 minutes or until tender throughout. If you are using pre-diced, toss lightly in olive oil before roasting. Once slightly cooled, scrape flesh out (if using whole) into a food processor and process until smooth. Reserve for later use.
In a large deep sauté pan or large pot, melt butter over medium heat. Add olive oil, onion, and garlic and sauté until translucent. Stir in sage, salt, and rice.
Cook until rice is opaque, about 2 minutes, then pour in wine and stir continuously until wine is evaporated. Add in stock 1 cup at a time, stirring occasionally, until mostly absorbed. Some stock may be left over if rice is cooked thoroughly before all 4 ½ cups is used. This process should take about 30 minutes.
Stir in 1 cup of reserved squash purée and Parmesan until completely melted. Remove from heat and fold in yogurt and kale. Garnish with spiced pumpkin seeds.
