Risotto al Zucca:Squash Risotto

Show: Mario Eats ItalyEpisode: Polenta and Risotto/Lifestyles of the Rich and Creamy

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
40 min
Level:
--
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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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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Comments & Reviews

recipe Risotto al Zucca:Squash Risotto
Erin Toronto, ON 01-24-2010
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Awesome!
Rated: 5 stars out of 5

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.Read more
recipe Risotto al Zucca:Squash Risotto
Jennifer Boca Raton, FL 02-06-2009
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good basic recipe
Rated: 4 stars out of 5

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!Read more
recipe Risotto al Zucca:Squash Risotto
Patrick Montreal 05-11-2006
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amazing recipe
Rated: 5 stars out of 5

Very easy to make, although stirring in all that chicken broth is a little time consuming. Very impressed with the final... product! Rich flavour and creamy texture, great colour on the plate. I had worried it might be too sweet but it wasn't. Will definately try it again.Read more
recipe Risotto al Zucca:Squash Risotto
Anonymous 01-17-2006
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good but i think i need more detailed instructions
Rated: 4 stars out of 5

My rice was still a little hard and it seemed to take much more liquid than called for here. I think if I had gotten the... technique it would have a really excellent dish.Read more
recipe Risotto al Zucca:Squash Risotto
shauna cazadero, CA 11-04-2005
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Delicious
Rated: 5 stars out of 5

Perfect balance of texture and flavor. Easy to make and simple ingredients. My hubby says he doesn't like squash but he... loved this, said it was really good.Read more
recipe Risotto al Zucca:Squash Risotto
Anonymous 08-20-2005
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Sweet and Delicious
Rated: 5 stars out of 5

The squash is a perfect complement to the rice. We used butternut. Wonderful!