Savory White Chocolate & Roasted Butternut Squash Risotto - Featuring Askinosie Chocolate

Recipe by  Chef Austin

Chocolate is always a favorite for dessert, but we're bringing it to the main course. A sweet dinner? No - chocolate can make an amazing savory culinary experience when paired with the right ingredients. We partnered with the Award-winning chocolate makers at Askinosie to make this savory white chocolate risotto with roasted butternut squash. Their goat's milk white chocolate pairs wonderfully with creamy arborio rice, naturally sweet butternut squash, and balanced out by savory chevre goat cheese.  

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Savory White Chocolate & Butternut Squash Risotto Recipe

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Makes: 6 Servings

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

2 Cups Diced Butternut Squash
1 Tsp Cinnamon
1 Tsp Cracked Black Pepper
4 Tbsp Butter, divided
1 Small Shallot, minced
1 Cup Arborio Rice 
2 1/4 Cup Vegetable Stock
3/4 Cup Dry White Wine (Chardonnay would work great!)
2-2.5oz Askinosie Goat's Milk White Chocolate 
3 oz Goat Milk Chevre Cheese, divided
1/4 Cup Heavy Cream
Pomegranate Kernels 
Kosher Salt, to taste

 

Featured Products: 

Breville Fast Slow Pro Pressure Cooker

Directions:

 

Step 1
Preheat oven to 425°F. Peel and dice a butternut squash. Place onto a parchment lined sheet tray and season with salt, pepper, and cinnamon. Drizzle over 2 tbsp of melted butter and roast in the oven for 40-50 minutes until browned. Remove from oven and set aside. 

Step 2
In an electric pressure cooker like the Breville Fast Slow Pro, set to sautée mode. Once hot, add in 2 tbsp of butter and shallots. Stir with a wooden spoon until shallots turn translucent. Add in arborio rice and cook for 2-3 minutes to toast the rice.

Step 3
Add vegetable stock and white wine to pan and stir. Set pressure cooker to 'Risotto' function and cook according to manufacturer's directions. If your electric pressure cooker does not have a risotto function, use the manual function to cook on high pressure for 8 minutes with the steam vent closed. 

Step 4
Meanwhile, chop Askinosie white chocolate into small pieces and harvest the pomegranate kernels.

Step 5
Once the rice is done cooking, release the pressure and carefully open the lid. Add chopped white chocolate, heavy cream, and 2oz of goat cheese then stir to combine. Taste and season with salt to taste. If it tastes a little sweet, add more goat cheese and taste again. Once it is to your liking, stir in roasted butternut squash cubes.

 

Step 6
Serve while risotto is still hot. Garnish with pomegranate kernels and more goat cheese then enjoy!

  

About the Author:  Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.