Butternut Squash Risotto

2:01 PM, Oct 12, 2011   |    comments
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    Roasted Butternut Squash Risotto

     3 lb butternut squash

    6 cups chicken broth

    1 medium onion, chopped finely

    4 tablespoon butter

    1 pound Vialone Nano or Arborio rice 

    1/2 cup dry white wine

    1/2 cup freshly grated Parmesan cheese 

    1 teaspoon salt

    3 leaves sage (optional)


    Roast squash:
    Preheat oven to 375°F.

    Halve squash lengthwise and seed. In a baking pan pour a cup of water, place squash cut side down, and roast about 1 hour or until tender.

    With a spoon carve squash pulp and discard skin.

    Prepare rice:

    In a medium saucepan heat broth over low heat. Keep it simmering.

    Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and sauté 2 to 3 minutes.

    Add rice and sauté until each grain is coated with butter, stirring. After 2 minutes, add wine and stir until liquid has evaporated.

    Add squash pulp, stir, add salt then add broth to rice a couple of ladleful at time - stirring after each addition. Allow liquid to evaporate then add another ladleful (about 1 cup) of broth. Repeat.

    When rice is tender, but before it becomes mushy, about 18 to 20 minutes, remove from heat and stir in remaining 2 tablespoons butter and the Parmesan cheese. Serve immediately with additional Parmesan cheese if needed.

    Suggestion: for a more flavorful risotto add the sage leaves half way through the rice cooking process.

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