Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
- 2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken stock, hot
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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By amdamomtoo
Richmond, VA
on November 14, 2011
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Good basic recipe, though I think only one cup of rice is needed, not two and this made enough for 4 servings. I used one cup rice and 4 cups stock and the consistency was good. Other changes were that I used 1/2 an acorn squash, a small onion and lots of fresh thyme. At the end, I added a bit of cooked lobster meat I had on hand. It really worked well with the squash.
By Chef #1012828
on January 24, 2010
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This is my favourite risotto recipe, and I've tried a few. It's actually the only way I'll eat butternut squash (and enjoy it, anyway. The rice can be a little tough with only the four cups of broth, but I taste as I go anyway, so I always throw an extra smidge in at the end. I also cut the cheese down a bit - but only because the risotto is so delicious even with just the squash. Well worth the time spent standing over the stove. I serve it with roasted shrimp.
By jennifer1979_33...
Boca Raton, FL
on February 06, 2009
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I had to make some changes, but I was really happy with the final results. I diced up half of a previously steamed acorn squash and added it to the cooked onions. I also had to add more water to the chicken stock to have enough liquid to completely cook the rice. I skipped the butter to reduce the saturated fat content but kept the cheese since it's necessary to obtain the dish's signature creaminess. The risotto was somewhat bland at the end, so I added some dried thyme leaves, kosher salt, and black pepper. It ended up being very good, and I will make it again. Thanks, Mario!
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