Delicata Squash Risotto
Rated 5.0 stars by 1 users
Category
Pasta & Rice Dishes
Cuisine
Italian
Servings
4-6
Buttery, creamy Delicata squash makes a delicious risotto that is pure comfort food, perfect for a cozy dinner for two or a spectacular course for a dinner party.
Author:Fuudi Kitchen
Ingredients
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6-7 c vegetable stock
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2 T extra-virgin olive oil
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½ c. onion or 2 shallots, finely chopped
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1 Delicata squash, roasted and mashed
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½ c dry white wine
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1 ½ c Campanini Carnaroli rice
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salt and black pepper to taste
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2 T unsalted butter
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1 tsp chopped fresh rosemary, sage or thyme, plus small sprig for garnish
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½ c freshly grated Parmigiano cheese, and more for topping
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Black truffle balsamic to drizzle over at the end
Directions
For the squash:
Preheat oven to 350 deg F. Cut squash in half and scoop out seeds and pulp. Sprinkle each half with olive oil and salt. Turn squash flesh down on a cookie sheet and bake until you can slide the tip of a knife into the squash without resistance.
Take out of the oven and cool. When you can handle the squash, scoop out the soft squash with a spoon into a bowl.
For the risotto:
In a medium saucepan bring the broth to simmer and keep it warm over medium heat.
In another medium saucepan, heat olive oil over medium heat. Add the onion and cook, stirring with a wooden spoon, until softened, 2 - 3 minutes.
Add rice and cook, stirring, until the rice is coated with oil and starting to turn translucent, about 2 minutes. Add the white wine and simmer gently until the liquid is absorbed.
Spoon in the squash and fresh herbs, and stir well.
Ladle ½ cup of broth, and simmer gently, while stirring occasionally until the broth is absorbed. Repeat, adding ½ cup at a time until the rice is cooked, but still al dente, about 20 minutes.
Add the 2 tablespoons of butter and ½ c. grated Parmigiano, stirring to incorporate. Adjust with more salt and pepper if needed.
Serve immediately, topped with fresh herb sprigs, additional Parmigiano and a drizzle of Black Truffle Balsamic.
Recipe Note
If you can’t find Delicata squash, substitute with pumpkin, acorn or butternut. These you will need to remove the skin before eating. If you prefer bites of squash in your risotto, cut into cubes before roasting and don’t mash.
The creaminess of risotto comes from the stirring of the liquid into the rice, don’t rush it. Pour yourself a glass of wine and take your time!