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!
- 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
- paprika to sprinkle on top
- Pour vegetable broth into a pot and simmer on very low heat.
- Heat up oil and 1 Tbsp of butter and chili flakes in a medium deep saute pan.
- 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.
- 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.
- Ladle in broth till it comes to just about the surface of the rice/squash mixture and stir. Keep heat to a medium setting.
- Once the broth dissipates add one more ladle and do this for about 18-20 minutes or until broth is all gone.
- 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.
- Spoon into dishes and sprinkle with paprika and freshly grated Parmigiano.
- Ready to serve.
- You can use any squash you like except for spaghetti squash.
- Some of the other types of vegetables to use for risotto are mushrooms, radicchio, zucchini, asparagus, peas, pumpkin.