Squash Risotto

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

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 6 cups low-sodium chicken stock
  • 1 medium onion, chopped
  • 2 cups Arborio rice or medium-grain rice
  • 1 to 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
  • 2 tablespoons chopped fresh chives
  • 1/2 cup grated Parmesan, plus more for garnish
Directions
  • Preheat oven to 500 degrees F.

  • Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 25 minutes.

  • Bring stock to simmer in heavy large saucepan. Reduce heat to very low. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onion and cook until it begins to wilt, about 2 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, about 2 minutes. Add roasted squash. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

  • Season, to taste, with salt and pepper. Add cream, butter, sage, chives and Parmesan; stir until heated through. Serve immediately. Garnish with whole sage leaves and additional grated Parmesan.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    01:17

    Not what you're looking for? Try:

    Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts

    Recipe courtesy of Rachael Ray