Butternut Squash Risotto

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 large butternut squash
  • Olive oil
  • Salt
  • 5 ounces Aborrio rice
  • 4 cups chicken stock
  • 2 tablespoons butter
  • 2 tablespoons Parmesan
  • 2 tablespoons mascarpone cheese
  • Micro sorrel, for garnish
Directions
  • Preheat oven to 350 degrees F.

  • Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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