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Stunning plated serving of Roasted Butternut & Cauliflower Risotto, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Roasted Butternut & Cauliflower Risotto

Traditional risotto gets a low-starch, high-comfort transformation by utilizing finely processed cauliflower to mimic the texture of Arborio rice. When slowly simmered in rich chicken stock and folded with chili-and-cinnamon-roasted butternut squash, half-and-half, and sharp Parmesan cheese, the result is a luxurious, velvety "risotto" that sacrifices nothing in flavor. A deeply restorative side that is both company-worthy and completely freezer-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American Comfort
Ingredients Equipment Method

Ingredients
  

The Spiced Squash Roast
  • 1 medium butternut squash, peeled and diced into ½-inch squares (about 3 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground pepper
The Cauliflower Foundation
  • 2 tablespoons olive oil
  • ½ yellow onion, peeled and chopped
  • 1 head cauliflower, chopped to coarse crumbs, about 6 cups
  • 3 cups homemade chicken stock or prepared low sodium broth
  • ½ cup half-and-half
  • 2 tablespoons butter
  • 2 ounces Parmesan cheese, grated, about ½ cup

Equipment

  • 1 Heavy baking sheet
  • 1 Heavy cast iron skillet
  • 1 Spatula

Method
 

The Spiced Roast
  1. Preheat the oven to 425°.
  2. Place the butternut squash chunks onto a baking sheet. Drizzle with olive oil, sprinkle with seasonings and toss to coat.
  3. Bake until the squash is soft and golden brown, about 20 minutes.
The Cauli-Risotto Base
  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the cauliflower and cook for 5 minutes more, stirring so that the cauliflower does not burn.
The Gradual Hydration Method
  1. Add one cup of chicken stock and stir. When the liquid is absorbed, add another cup. Reduce the heat to medium and simmer the cauliflower for 5 minutes.
  2. Add the remaining cup of chicken stock and cook until most of the liquid is absorbed.
The Velvet Finish
  1. Scrape the squash into the cauliflower.
  2. Stir in the half-and-half and butter. Season with salt and pepper.
  3. Swirl in the Parmesan cheese.