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Delicata Squash Risotto

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x

Ingredients

Squash:

  • 1 delicata squash
  • 2 cloves garlic
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon fresh chopped basil
  • 1 teaspoon fresh chopped oregano
  • 1 teaspoon fresh chopped rosemary
  • 2 pinches paprika
  • 2 table spoons extra virgin olive oil
  • Dash of salt
  • Dash of pepper

Risotto:

  • 1 cup carnaroli rice (if you can’t find carnaroli use arborio rice instead)
  • 4 cups warm vegetable stock
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons chopped yellow onion
  • 1/4 cup grated parmigiano reggiano
  • 1 teaspoon butter

Instructions

  1. For the squash: Cut squash in half and scoop out seeds and pulp.
  2. Sprinkle each half with olive oil.
  3. Toss in each half of squash half of the oregano, basil, parsley, and rosemary.
  4. Squish garlic cloves and place one in each half.
  5. Sprinkle with paprika, salt, and pepper.
  6. Take a baking sheet and line with parchment paper.
  7. Turn squash flesh side down making sure garlic is covered by squash.
  8. Bake in a 375 f oven till you can slide a fork into the squash with ease, approximately 30 minutes.
  9. Take out of oven and cool.
  10. When squash is cooled scoop out soft squash with a spoon into a bowl.
  11. Place some more chunky bits in another dish for use as a garnish after risotto is plated.
  12. For the Risotto: In a medium saute pan on medium to high heat drizzle olive oil.
  13. Toss in chopped onion and saute till transluscent.
  14. Add carnaroli rice. Stir well till all rice is coated with the oil.
  15. Spoon in the squash, and stir well.
  16. Pour a ladle full of vegetable broth into the pan stirring frequently.
  17. As the broth dissipated add another ladle full.
  18. Keep doing this till broth is finished or until rice has a slight crunch to it or it is to your desired liking.
  19. When last bit of broth has dissipated and risotto is nice and creamy take off heat and put in the butter mixing it well through.
  20. Plate risotto, sprinkle with grated parmigiano and some fresh parsley and a bit of the leftover squash chunks.
  21. Enjoy!
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