By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(603)
- Notes
- Read community notes
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
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Ingredients
Yield:Serves 4 to 6
- 1pound winter squash (about ½ of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in ½ inch dice
- 2tablespoons extra virgin olive oil
- 7 to 8cups vegetable or chicken stock, as needed
- 1small or ½ medium onion
- 2large garlic cloves, minced or pressed
- Salt to taste
- 1½cups Arborio or Carnaroli rice
- ½cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1teaspoon chopped fresh sage
- 1 to 2ounces Parmesan cheese, grated (¼ to ½ cup), to taste
- 3 to 4tablespoons chopped fresh parsley
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
429 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 15 grams protein; 1123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
Step
2
Bring the stock to a simmer in a saucepan.
Step
3
Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about ½ teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
Step
4
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
Step
5
Add the remaining roasted squash and another ½ cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.
Ratings
5
out of 5
603
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Cooking Notes
Jane
This is an outstanding recipe--one of my favorites since it was first published. It doesn't hurt at all to increase the quantity of squash!
Liz Dunn
I followed the direction to peel and cube the squash and then put it on the foil to roast; that didn't work well at all, the cubes were dry and they turned very brown. So I halved another squash (I used Acorn and not butternut, and it was great), put it on the foil, roasted for the same time period (about 40 minutes), then scooped out the seeds and pulled the skin off. The squash was great both in consistency and flavor, and it's actually easier.
Drkitty
This was excellent as written. Squeezing over 1/2 a lemon along with the Parmesan is a nice addition.
AnnMarie
This was excellent! I made the recipe exactly as written, using butternut squash, and I doubled the recipe for a crowd. Everyone loved the dish and I had several requests for recipes. It took about 40 minutes to cook the rice, not 25 and I used about 14 cups of broth for a double batch. Will definitely make again. Great for a vegetarian group.
Jackie N
A great risotto to add to my collectio, and a way to get hubby to eat butternut squash! The only change next time (and there will be a next time) will be roasting the squash. Following the directions resulted in very over caramelized pieces looking nothing like those in the picture. In Ms Shulman's cookbook it calls for roasting for only 20 mins for 1/2 inch dice. Plan to also tent pan with foil at start and roast at 400F.
Malcolm
Outstanding. However, this needs only a bit more than four cups of stock.
Tamara
This is an incredibly good recipe.I've made it three times now and it was good before, but this third time was better. I used shallots, instead of onion, as that was the most fresh in my fridge. I also used roasted delicata squash with the skin on. Both things (shallots and delicata) were new the third time and so I am not sure what put this over the edge, but this tasted like restaurant quality or Italy quality risotto. It was really just stunning in terms of taste and texture.
Bridget
Excellent! My boyfriend and I are not typically patient enough for homemde risotto but by the time we had this in our mouths (finally) we were already daydreaming about when to make it again. Used only 6 cups broth and just a sprinkling of Parmesan (it was delightfully creamy enough already!). Wine pairing was the Sauvignion Blanc we used in the risotto, but next time would try something less 'bright' - a Vermentino, or even Chardonnay. And there WILL be next time...
Jessica
1/3 of this recipe serves 2 large servings.
Ashley
This recipe is great. I doubled the recipe to accommodate a whole red kuri squash I found at my local farmers market. The flavor was outstanding. Work lunches this week are going to be awesome.
Rebecca
Delicious! Made it with delicata squash that I didn't peel, and it was fine. Only used about 1 litre (4 cups) of veg broth, probably a bit more water to not overpower the other flavours. Used 1/2 cup of parma, could use more for serving.
Eliz.
So glad I made this, having forgotten how delicious risotto can be! Highly recommend the instructions to roast the squash and add it to the risotto at different stages. 375 F might be better temperature since small dice chars in 15 mins. at 425. Shallots vs. onion. No garlic!! 2 t sage for half recipe once shallots soften. Then rice. Then wine to penetrate grains and reduce. Only then does first batch of squash go into pan. Small amount of mozzarella at very end is welcome.
Lily K
I made this for the second time last night for my mom’s birthday and it was absurdly good again. This time I added shiitake mushrooms. As I was eating, it occurred to me that this would taste awesome with pan seared scallops on top…might make it again with that tonight..so good! Definitely a keeper recipe that I will make for the rest of my life. So creamy! Also, this would be a great Thanksgiving recipe! Took a cold bite out of the fridge this morning and it tasted surprisingly like stuffing
Kayla
I used extra sage and a dash of cloves, and it was phenomenal!
Evan
I also have always just used the whole butternut squash and it’s great.
carol
Make half the recipe … squash can e roasted ahead of time
Kat
Delicious--the whole family enjoyed/gave it a thumbs up (a rarity)! I used 6 cups of broth and it took 40 minutes. I also used pre-cut squash, diced it and roasted it and that worked well. Definitely a keeper.
Karen
Not sure what happened but I found this recipe a little bland. I made exactly as directed using half homemade vegetable broth and half store bought chicken broth. After tasting I added another teaspoon of fresh sage and more fresh ground black pepper. I still wanted more. Texture was very nice, thick and creamy. Any suggestions?
KM
We roasted half a butternut squash for approx 30 minutes at 415. It looked just like the picture. I didn't have any veggie stock on hand other than asparagus and had to resort to using veg bullion cubes spiked with just a teaspoon of better than bullion. Excellent flavor. Very straight forward recipe, a pleasure to cook and to eat; may have changed my mind about squash risottos as I'm usually not a fan!
jennifer
Added remnants from butternut squash soup instead if the squash. Super yum. Served with salmon with rib but next time try chicken with a bit of acid to cut the risotto.
corinne
I’ve made this twice with delicata squash and it’s is delicious!
SG
Don’t add salt. Salt from broth is enough.
Delicious!
Excellent recipe, but mine looked nothing like the picture...
grptcooker
Superb! I am not a chef, so took a little longer than 1:15 but totally worthwhile. After I added 1/3 squash to the rice, I left the rest in the oven and the additional bit of char/caramelization was delicious. I didn't have any sage so I bloomed a pinch of saffron in a small bowl of extra hot broth for 10 minutes and then added that in with the next glug of broth. note: A chef friend tells me to salt at three stages (roast, sauté, finish) for restaurant-style food, it works!
Angie
Overall this is a delicious recipe, but I've consistently found that the ratio of rice:liquid should be 1.5c:6c. I used this ratio (5c stock and 1c white wine) and finished it with 2T butter (which is stolen from an older recipe). I loved the addition of some of the squash at the beginning, and really loved the quality of the flavor.
Elisabeth Marshall
This was very good made with Hubbard squash. At serving I drizzled it with squash seed oil and that took it over the top.
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