Squash Risotto


  • 2 cups butternut or calabasa squash, cut into cubes
  • 2 tbs unsalted butter
  • 1/3 onion, finely minced
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 4 cups hot chicken stock
  • 1/4 cup Parmesan cheese
  • kosher salt and black pepper to taste
  • Cut squash into cubes and place in a steamer basket over a sauce pan and steam for about 10 minutes or until the squash is very tender. Then mash with a fork.
  • Melt butter in a sauce pan over medium-high heat.
  • Add onion and cook until onion begins to soften, then add the rice.
  • Continue cooking and stirring until rice is glossy and onion begins to brown on the edges, about 5 minutes more.
  • Pour in white wine and cook, stirring constantly, until it has evaporated.
  • Stir in the squash and one third of hot chicken stock.
  • Reduce heat to medium and cook and stir until the chicken stock has been absorbed by the rice. About 5-8 minutes.
  • Finally pour in remaining stock, and continue stirring until risotto is creamy.
  • Finish by stirring in Parmesan cheese and seasoning with salt and pepper to taste.

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