Butternut Squash Risotto

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Holiday Cheer

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

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

Times:

Prep: 10 min
Inactive Prep: --
Cook: 18 min
Total:: 28 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
Salt and pepper
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 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.

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Comments & Reviews

recipe Butternut Squash Risotto
Cristina Miami, FL 07-29-2009
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Delicious!
Rated: 5 stars out of 5

Love this! Very easy to make! Everyone loved it and they were very grateful that I was serving a side other than white rice... or french fries! Thank you!Read more
recipe Butternut Squash Risotto
Julie Sterling Hts, MI 01-15-2009
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Excellent
Rated: 5 stars out of 5

I made this tonite and it was wonderful! I always start my risotto off with leeks and shallots which gives it a great... flavor. It was so good and creamy. My family loved it. This was the easiest risotto I have made.Read more
recipe Butternut Squash Risotto
ERIKA Columbia, SC 01-14-2009
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Loved it!!
Rated: 5 stars out of 5

I've made this twice--actually I made the whole menu twice and it turned out great both times. My husband said it's his... favorite meal that I've ever made--and I cook almost every night. I can't believe how easy it is to make risotto! One thing to keep in mind when making this, though, it makes a LOT of food. Also, I added more salt than the recipe called for as well as quite a bit of nutmeg. Really helps bind the flavors together. :)Read more
recipe Butternut Squash Risotto
ROBIN Blairstown, NJ 12-21-2008
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Wasn't blown away
Rated: 3 stars out of 5

I'm not quite certain what exactly I didn't like about this, but perhaps it was the squash. I thought that this would be the... part that would make it special, but the flavor just threw me off a bit. My son liked it, but it was just "ok" for me. I'm glad I tried it, but won't make it again. It's definitely easy enough, just doesn't rate that highly on the taste scale for me. Read more
recipe Butternut Squash Risotto
Casandra Indianapolis, IN 12-17-2008
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Pretty good!
Rated: 4 stars out of 5

I couldn't find frozen butternut squash anywhere, but I did find canned and used that instead. I added slightly more sage... than suggested and threw in about a cup and a half of chopped baby portabella mushrooms, and the flavor turned out alright. It was exactly what I wanted on a cold night, but I don't think this could stand alone. It almost needs some sort of protein to accompany it. Read more
recipe Butternut Squash Risotto
Angela Plainfield, IL 12-17-2008
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Whole family loved it
Rated: 5 stars out of 5

My kids (5 and 8) loved this! It was my first time making risotto and it was suprisingly easy. Will definitely make it again.... I might try the canned pumpkin that one reviewer suggested for a change but the squash was excellent. Read more