Tender and golden, butternut squash is loaded with vitamins A and C, and when it’s served with a savory risotto, fresh goat cheese and drizzled with sage and honey, you’ll have a dish that’s not only healthy, but sure to please.
At Catering by Liz, owner Liz Grenamyer uses only the freshest ingredients to wow party and event goers.
Today she’s dishing up a delicious vegetarian option with some flair.
Grenamyer says, “We’re making butternut squash risotto cakes.”
First, peel your butternut squash and chop it up into small cubes.
“Butternut squash has such a sweet, wonderful flavor,” says Grenamyer.
While you roast your squash, let’s get ready for the risotto. Start with shallots.
Sautee, mince garlic and add it to the mix.
For a creamy texture, add Arborio rice.
“It’s a little starchier rice; it’s a short grain rice that Italians love to use in their risotto dishes,” she says.
Glaze with wine and cook for 20 minutes until rice is tender.
“It is a little bit of a labor of love, but it’s worth the effort,” says Grenamyer.
Puree squash, add it to your risotto and rice mix, and scoop into a ball. Put a little indentation right in the center, which is where you will put your goat cheese.
Dip in flour, egg and Panko and drop it in a pan until golden.
Next, heat honey and sage leaves and add a little bit of lemon juice.
“Now we have butternut squash risotto cakes with your sage, honey with just a little touch of lemon.”
You can also make a non-vegetarian version. Try the cakes with prosciutto!
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