Risotto with Sunchokes, Butternut Squash, and Gorgonzola

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 402 Calories

Ingredients

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

Recipe Instructions

Step 1

Warm broth in a saucepan over low heat.

Step 2

Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.

Step 3

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.

Step 4

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.