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Risotto with Squash
Print Recipe
Serving our butternut squash with risotto is a lovely way to capture the essence of the fall season. To give it a little extra spice, try adding apples or cinnamon.
Servings
6 servings
Servings
6 servings
Risotto with Squash
Print Recipe
Serving our butternut squash with risotto is a lovely way to capture the essence of the fall season. To give it a little extra spice, try adding apples or cinnamon.
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Steam the squash until tender, but still firm, about 10 minutes. Transfer half of it to a food processor or blender and process until smooth. Scrape out the squash into a small bowl. Set the puree and diced squash aside.
  2. In a heavy, wide, 3-4 quart casserole or pot, heat the olive oil over medium heat. Cook the onions and shallots together until golden, stirring often, about 8 minutes. Add the right and stir to coat with the oil. Toast the rice until the edges become translucent, 1-2 minutes.
  3. Pour in the wine and stir well until evaporated. Add 1/2 cup hot stock and salt. Cook, stirring constantly, until all the stock has been absorbed. Add the squash puree, diced squash, and scallions. Continue to add hot stock in small batches--just enough to completely moisten the rice--and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the first addition of stock.
  4. Remove the casserole from the heat. Beat in the butter first until melted, then the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.
Recipe Notes

Submitted by Farmer Gina.

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