Squash Risotto Recipe

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I’ve really really been trying to change up our dinner routines.  Sometimes, it’s a meatless meal (which makes my oldest happy, she’s been meat-free for almost 6 weeks now). But also, I’m BORED.  Tired of winter meals, but it isn’t quite spring time yet. I am in a menu rut and ready to break out of my comfort zone.  This risotto recipe is pretty simple and straightforward, but oh so good.

squash risotto recipe in bowl label

Squash Risotto Recipe

Ingredients:

1.5 cups of  cooked, cubed butternut squash
2 cups arborio rice
6 cups vegetable stock
1 cup dry white wine
½ onion chopped or diced
½ to ¾ cup aged hard cheese (optional)
¼ to ½ cup olive oil
season to taste

squash risotto recipe

Directions:

Add the olive oil and cut onions to a large stock pot and turn to medium heat.

Once the onions are translucent add in the arborio rice.

Stir well to coat in the olive oil and simmer for a few minutes.

When the rice is a bit translucent start to slowly add in the vegetable stock, about 1 cup at a time and then stir well.

Continue this until the stock and wine are all in and the risotto is creamy and fully cooked.  Add the cooked squash and cheese along the seasonings you might want at this time.

Combine well and turn off the heat.

Plate and let the risotto cool for a few minutes before serving.

squash risotto pan

5.0 from 1 reviews
Squash Risotto Recipe
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Squash Risotto recipe
Ingredients
  • 1.5 cups of cooked, cubed butternut squash
  • 2 cups arborio rice
  • 6 cups vegetable stock
  • 1 cup dry white wine
  • ½ onion chopped or diced
  • ½ to ¾ cup aged hard cheese (optional)
  • ¼ to ½ cup olive oil
  • season to taste
Instructions
  1. Add the olive oil and cut onions to a large stock pot and turn to medium heat. Once the onions are translucent add in the arborio rice.
  2. Stir well to coat in the olive oil and simmer for a few minutes.
  3. When the rice is a bit translucent start to slowly add in the chicken stock, about 1 cup at a time and then stir well.
  4. Continue this until the stock and wine are all in and the risotto is creamy and fully cooked.
  5. Add the cooked squash and cheese along the seasonings you might want at this time.
  6. Combine well and turn off the heat.
  7. Plate and let the risotto cool for a few minutes before serving.

 

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About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

7 comments… add one

  • I’m not a big fan of squash but this recipes looks yummy! I would be lying if I said I was going to try it though. :)

    Reply
  • I wouldn’t have thought to put squash and risotto together. Looks delish!

    Reply
  • MMM that looks so good. I need to try making risotto, I always love eating it LOL

    Reply
  • That looks yummy. My oldest daughter is also avoiding meat products. This dinner would make her very happy. I love butternut squash. This definitely looks like a recipe to try.

    Reply
  • Squash is great for good eyesight. I love your recipe. I tend not to like vegetable when they are served in boring ways. But your recipe seems interesting and it makes the squash looks more interesting and exciting. :)

    Reply
  • Now that is something I would thoroughly love! Serve me one of those pork chops you have and some of this!

    Reply
  • I absolutely love risotto but I’ve never tried making it myself at home! Your dish looks amazing!

    Reply

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