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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, heavy cream, and sharp Parmesan cheese, the resulting dish is a luxurious, velvety "risotto" that sacrifices nothing in flavor. A deeply restorative side that is both company-worthy and completely freezer-friendly.
Print Recipe
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 1/2-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
  • 1/2 teaspoon coarse ground black pepper
The Cauliflower Foundation
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion peeled and chopped
  • 1 head cauliflower chopped into coarse crumbs (about 6 cups)
  • 3 cups chicken stock or high-quality low-sodium broth
  • 1/2 cup half and half
  • 2 tablespoons unsalted butter
  • 2 ounces Parmesan cheese freshly grated (about 1/2 cup)

Equipment

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

Method
 

The Spiced Roast
  1. Preheat the oven to 400°F.
  2. Place the diced butternut squash chunks onto a heavy baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the chili powder, cinnamon, garlic powder, onion powder, salt, and pepper. Use your hands to toss the squash, ensuring every piece is evenly coated with the warm spices.
  3. Bake until the squash is very soft and the edges turn a caramelized golden brown, about 20 minutes. Use a spatula to move the squash pieces around halfway through the bake to ensure even browning.
The Cauli-Risotto Base
  1. Heat 2 tablespoons of olive oil in a heavy cast iron skillet over medium-high heat. Add the chopped yellow onion and cook until soft and translucent, about 5 minutes.
  2. Add the cauliflower crumbs and cook for 5 minutes more, stirring frequently to ensure the cauliflower toasts slightly but does not burn.
The Gradual Hydration Method
  1. Pour in one cup of the chicken stock and stir continuously. When the liquid is largely absorbed into the cauliflower, pour in the second cup of stock. Reduce the heat to medium and allow the mixture to gently simmer for 5 minutes as the cauliflower softens and mimics the creaminess of traditional rice.
  2. Add the final cup of chicken stock, and cook until most of the liquid is absorbed and the cauliflower reaches a velvety, tender state.
The Velvet Finish
  1. Scrape all of the heavily spiced, roasted butternut squash directly into the skillet with the cauliflower.
  2. Stir in the half-and-half and the butter until completely incorporated and luscious. Season with additional salt and pepper to taste.
  3. Remove from heat and generously swirl in the freshly grated Parmesan cheese. Serve immediately in warm, shallow bowls.