Did you know you can use chocolate in savory dishes, too? We’re in love with this seasonal, savory recipe from Everything Kitchens featuring our buttery White Chocolate.
by Chef Austin of Everything Kitchens
Makes: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
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 Chocolate Single Origin White Chocolate Bar, chopped
3 oz Goat Milk Chevre Cheese, divided
1/4 Cup Heavy Cream
Kosher Salt, to taste
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.
In an electric pressure cooker, 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. 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.
Meanwhile, chop Askinosie white chocolate into small pieces and harvest the pomegranate kernels. 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.
Serve while risotto is still hot. Garnish with pomegranate kernels and more goat cheese then enjoy!