Creamy risotto makes an inviting base for the savory flavors of this Pan-Seared Butternut Squash and Tasso Risotto, adapted from Louisiana Cookin’. Tender Arborio rice is finished with Parmesan, thyme, and half-and-half, while a separate skillet of golden butternut squash and crisp tasso brings contrasting texture and smoky depth. The result combines a rich, creamy rice dish with a hearty topping that feels especially fitting for cooler weather.

Ingredients:

• 4 cups of coarsely chopped seeded peeled butternut squash
• 8 ounces tasso, coarsely chopped
• 1½ cups Arborio rice
• 1 cup yellow onion, divided
• 3 large cloves garlic, thinly sliced
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• ¼ cup chopped green onion
• 5 cups chicken broth, divided
• ¼ to ½ cup half-and-half
• 5 tablespoons unsalted butter, divided
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 2¼ teaspoons kosher salt, divided
• ¼ teaspoon ground black pepper
• Freshly grated Parmesan cheese and thyme, for garnish

Directions:

1. Heat the vegetable oil in a 10-inch cast-iron skillet over medium heat. Add the chopped tasso and cook for 5 to 8 minutes, stirring occasionally, until the pieces are browned and crisp around the edges. Use a slotted spoon to transfer the tasso to a paper towel-lined plate, leaving the rendered drippings in the skillet.
2. Add 2 tablespoons butter and the butternut squash to the same skillet. Cook over medium heat, stirring occasionally, until the squash is tender and lightly browned. Letting the pieces sit against the hot skillet for short periods helps them develop golden, caramelized edges.
3. Add ½ cup coarsely chopped yellow onion to the skillet and cook for about 5 minutes, or until softened and translucent. Stir in the sliced garlic and ¾ teaspoon kosher salt. Cook, stirring constantly, for another 2 to 3 minutes. Return the browned tasso to the skillet and toss everything together. Cook for 1 to 2 minutes, then remove from the heat and keep warm.
4. In a 12-inch cast-iron skillet or braiser, melt 2 tablespoons butter over medium heat. Add the remaining ½ cup chopped yellow onion and the minced garlic. Cook for about 5 minutes, stirring occasionally, until softened. Add the Arborio rice and cook for 5 to 7 minutes, stirring frequently, until the grains are lightly toasted.
5. Stir 1 cup chicken broth into the rice, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Cook for about 1 minute, or until most of the liquid has been absorbed.
6. Heat the remaining 4 cups of chicken broth with the remaining 1 ½  teaspoons of kosher salt until hot. Add the broth to the rice 1 cup at a time, stirring constantly. Allow most of each addition to absorb before adding more. Continue cooking for 20 to 25 minutes, until the rice is tender but still has a slight bite.
7. Stir in the freshly grated Parmesan cheese, ¼ to ½ cup half-and-half, thyme, black pepper, and remaining 1 tablespoon butter. Mix until smooth, creamy, and loose enough to spread gently across a plate.
8. Spoon the risotto into shallow bowls and top with the warm squash and tasso mixture. Finish with chopped green onion and garnish with additional Parmesan and fresh thyme, if desired.

Creamy, savory, and full of contrasting textures, this risotto balances tender Arborio rice with caramelized butternut squash and crisp, smoky tasso. The Parmesan and thyme add richness and freshness, while green onion brightens each serving at the end. Serve it warm as a hearty main dish, or pair it with a simple green salad or roasted vegetables for a well-rounded meal that highlights the comforting flavors of the season.

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