RISOTTO WITH SUNCHOKES, BUTTERNUT SQUASH, AND GORGONZOLA

Risotto with Sunchokes, Butternut Squash, and Gorgonzola image

Sunchokes, also called Jerusalem artichokes or topinambur, are super healthy, delicious, and versatile. This risotto accents their earthy flavor and mixes it with sweet butternut squash and pungent, creamy Gorgonzola cheese. Top with some balsamic vinegar at the end for a tangy kick.

Provided by Buckwheat Queen

Categories Main Dishes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups vegetable broth
2 tablespoons olive oil
1 medium shallot, diced
1 cup diced butternut squash
⅔ cup sunchokes (Jerusalem artichokes)
1 cup Arborio rice
⅓ cup dry white wine
2 ounces creamy Gorgonzola cheese, diced into small cubes

Steps:

Warm broth in a saucepan over low heat.
Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 61.7 g, Cholesterol 15 mg, Fat 11.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 3.4 g, Sodium 605.1 mg, Sugar 6.8 g