Butternut Squash Risotto

Recipe courtesy Rachael Ray, 2007

Show: Food Network SpecialsEpisode: All-Star Holiday Spirit

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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Ingredients

1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano

Directions

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

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Comments & Reviews

recipe Butternut Squash Risotto
Judy Niskayuna, NY 10-18-2009
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Yum
Rated: 5 stars out of 5

This risotto is fantastic. Full of flavor and a cinch to make! Will definately make again. A hit with the whole... family.........Thank you~Read more
recipe Butternut Squash Risotto
Joni Glendale, AZ 01-27-2009
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Good & Hearty
Rated: 5 stars out of 5

My husband & I really liked this dish, however my 5 year old did not (no real surprise though). I used ground sage instead... of fresh and just used 1/2 the amount. I also used less Parm/Reg cheese to lower the fat a little and used a little less wine but sub'd add'l liquid. I also used fresh butternut squash, cooked and mashed. -- I tried this recipe a few weeks later using sweet potatoes... didn't turn out very well.... I'll stick to the squash! As others noted, it did take longer than the 20 minutes, even without the fact that I cooked my own squash. This recipe is a keeper for the fall season!Read more
recipe Butternut Squash Risotto
Laura Brighton, MI 01-12-2009
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yummy!
Rated: 5 stars out of 5

I made this tonight and loved it. very flavorful and easy.
recipe Butternut Squash Risotto
Ivanna Glen Alen, VA 12-30-2008
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Great, delicious and easy
Rated: 5 stars out of 5

I really love this recipe. Tried it many times and every time comes out great
recipe Butternut Squash Risotto
Brenda Billeirca, MA 12-21-2008
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Delicious
Rated: 5 stars out of 5

I wanted to try making risotto because my children love it. They order it at every restaurant and they all said it was every... bit as good as any restaurant risotto. I made it totally vegetarian for my eldest daughter and I used more salt and pepper than the recipe called for. Also, I did not use the sage. Even my very picky 8-year-old loved it and she never eats vegies. I do not know what went wrong with the women who threw it away. All I can say is follow the directions and laddle in gradually and let the liquid evaporate. You could also add broccoli or asparagus to this dish, maybe even some shrimp would be delicious. I recommend this recipe to all risotto lovers out there. Read more
recipe Butternut Squash Risotto
Valerie Telluride, CO 12-07-2008
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Tasty
Rated: 5 stars out of 5

My teenage daughter and I both thought this was very yummy and deserved a repeat. It's a very good fall/winter dish; I... thought it was good enough to serve to guests. I was surprised to read that the reviewer before me threw it out.Read more