Recipe courtesy of Rachael Ray
Episode: Holiday Cheer
Save Recipe Print
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
6 servings
Level:
Easy
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 extra-virgin 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 the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Dressing with Brussels Sprouts and Butternut Squash

Recipe courtesy of Ree Drummond

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Spaghetti Squash and Meatballs

Recipe courtesy of Food Network Kitchen

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Butternut Squash Risotto

Recipe courtesy of Debi Mazar|Gabriele Corcos

Butternut Squash Risotto

Recipe courtesy of Food Network Kitchen

Butternut Squash Risotto

Recipe courtesy of Sandra Lee

Butternut Squash Risotto

Recipe courtesy of Rob Feenie

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.