ÃÛÌÒÁµÈË

Squash Risotto

Photo Credit
Josie Grant/Shutterstock
The Editors
Yield
Makes 6 servings.
Category
Cornmeal, Rice, Grains
Vegetables
Course
Side Dishes
Preparation Method
Saute
Sources
Yankee Magazine

This Squash Risotto recipe just keeps on going. We make it with leftover butternut squash as well as acorn squash and even mashed sweet potatoes. It’s a warm and filling ode to autumn food!

Tip: One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.

Ingredients
4 cups turkey or chicken stock, divided
2 tablespoons (1/4 stick) unsalted butter
1 onion, finely diced
3 cups Arborio or Carnaroli rice
2 cups cooked and mashed squash
1/2 cup Parmesan cheese
Instructions

In a saucepan over high heat, bring turkey or chicken stock to a boil. Reduce heat to low and bring to a simmer.

In a separate saucepan over medium-high heat, melt butter and cook onions for 5 minutes, or until translucent. Add rice and stir well to coat. Cook, stirring often, for 3 minutes, being careful not to brown rice or onions.

Add 1-1/2 cups hot stock to rice mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until rice is barely al dente.

Add squash and remaining stock. Cook for 1 minute. Add cheese and stir until well incorporated.

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The Old Farmer's ÃÛÌÒÁµÈË Editors

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Comments

Denise T (not verified)

2 years ago

I was wondering if you can use canned pumpkin (not the pie filling) instead of fresh squash or sweet potatoes?