Squash Risotto
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Ingredients
- acorn squash (1 medium to large)
- arborio rice (2 cups)
- vegetable broth (7 - 8 cups)
- chopped scallions (3 - 4 medium)
- parmesan cheese (1 cup)
- white wine (3/4 cup)
- olive oil (3/4 cup)
- minced garlic (4 cloves)
- chopped rosemary (1 sprig)
- balsamic vinegar (few tablespoons)
- salt (to taste)
- pepper (to taste)
My favorite risotto recipie and a nice one for fall! Will serve about 6 as a main.
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Squash Prep: Cut squash in half, scoop out seeds and mush, and continue cutting into eighths. Steam for about 10 - 12 minutes, peel and cube.
Broth Prep: Meanwhile, bring the vegetable broth to a simmer and keep on low heat. Personally, I just use the instant boullion variety.
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Step 1: On low to medium heat in a separate pot, sweat shallots and garlic in olive oil.
Step 2: Add rice and toast for about 3 - 5 minutes.
Step 3: Stirring constantly, first add the white wine, then about half a cup of broth and a little squash at a time. Allow rice to absorb liquid each time before adding more.
Step 4: When rice is al dente, stir in rosemary, salt, pepper and parmesan cheese.
Step 5: Serve with a little balsamic vinegar drizzled on top.
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marniellen saysNice! I'll have to try a garden risotto some time - I've played with a variety too, but have always kept the texture pretty homogenous. I've always found this one pretty savoury - maybe the rosemary, garlic and such help. If you and the acorn ever put aside your differences, I'd love to know how it goes. M
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Does the squash make this dish too sweet? I love making risotto (http://www.blakemakes.com/garden-risotto/), but I made some roasted winter vegetable soup last week with acorn squash, parsnips and carrots. It tasted like a sickeningly sweet pumpkin - completely inappropriate for soup. I love risotto because when you get the basic recipe down, the possibilities are endless. bk