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The best squash risotto-pin

How To Make The Best Squash Risotto

  • Author: Loreto and Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Risotto/vegetarian
  • Method: Stove top
  • Cuisine: Italian

Description

How To Make The Best Squash Risotto.  Takes you on a step by step easy to follow illustrated tutorial on a misunderstood traditional Italian dish. After you make this risotto, it will surely become a go-to dinner over and again, because the flavor and texture are amazing and options for deliciousness endless. A perfect recipe for any season, I think!


Ingredients

  • 1 cup Carnaroli rice
  • 2 1/2 cups delicata squash, peeled, cubed
  • 2 Tbsp e.v.o. oil
  • 2 Tbsp butter
  • 1/2 cup yellow onion, minced
  • pinch of salt
  • 1/4 cup white wine
  • salt and pepper
  • pinch chili flakes
  • 4 1/2 cups warm vegetable broth
  • butter
  • Parmigiano
  • paprika to sprinkle on top

Instructions

  1. Pour vegetable broth into a pot and simmer on very low heat.
  2. Heat up oil and 1 Tbsp of butter and chili flakes in a medium deep saute pan.
  3. Add in onion and saute for 1-2 minutes then toss in squash, sauté for about 5 minutes on medium heat, season with salt and pepper.
  4. Throw in the rice and coat well so all rice is infused with the oil/butter, about 1 minute, then pour in wine and stir and cook till wine dissipates about 2 minutes.
  5. Ladle in broth till it comes to just about the surface of the rice/squash mixture and stir. Keep heat to a medium setting.
  6. Once the broth dissipates add one more ladle and do this for about 18-20 minutes or until broth is all gone.
  7. Turn off heat and add in the last of the butter and a handful of Parmigiano. Stir until all melted and incorporated. Cover and let sit for a couple of minutes.
  8. Spoon into dishes and sprinkle with paprika and freshly grated Parmigiano.
  9. Ready to serve.

Enjoy!


Notes

  1. You can use any squash you like except for spaghetti squash.
  2. Some of the other types of vegetables to use for risotto are mushrooms, radicchio, zucchini, asparagus, peas, pumpkin.
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