Risotto With Fall Squash And Maple Syrup Recipe

Name: Risotto With Fall Squash And Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken or vegetable broth; 1/4 cup dry sherry; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 6 cups winter or fall squash, peeled, seeded and cut into 1/2-inch cubes (Butternut, Danish or acorn all work well. Others should be fine, too); Kosher sea salt and fresh ground black pepper; 2 garlic cloves, finely chopped; 2 tablespoons maple syrup; 1 teaspoon chopped fresh rosemary; 3 tablespoons sherry vinegar; 1 1/2 cups Arborio rice; 3 tablespoons chopped fresh parsley; 1/3 to 1/2 cup shredded Parmigiano-Reggiano cheese

Servings: persons

6 cups chicken or vegetable broth
1/4 cup dry sherry
4 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
6 cups winter or fall squash, peeled, seeded and cut into 1/2-inch cubes (Butternut, Danish or acorn all work well. Others should be fine, too)
Kosher sea salt and fresh ground black pepper
2 garlic cloves, finely chopped
2 tablespoons maple syrup
1 teaspoon chopped fresh rosemary
3 tablespoons sherry vinegar
1 1/2 cups Arborio rice
3 tablespoons chopped fresh parsley
1/3 to 1/2 cup shredded Parmigiano-Reggiano cheese

1
In a saucepan, combine the broth and the sherry, bring to a boil, and then reduce to simmer.
2
Heat 2 tablespoons of the butter with the olive oil in a large, heavy bottom saucepan until hot. Add the onion and squash, season with salt and pepper to taste, and cook, stirring occasionally, until the onion is tender (about 7 minutes).
3
Add the garlic, maple syrup, rosemary, and sherry vinegar and cook an additional 2 minutes.
4
Add the rice, stirring to coat it well, and cook for an additional minute.
5
Add about 1 cup of the hot broth and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of broth and cook, stirring, until almost all of that broth has been absorbed. Repeat this until all 6 cups of broth have been used and the rice plumps up and feels chewy and just slightly firm to the bite (20-30 minutes).
6
Remove the pan from the heat and add the remaining 2 tablespoons of butter, the parsley, and the cheese. Stir to combine. Taste and add additional salt, pepper to taste, or even a dash or two of sherry vinegar. Divide the risotto into warm bowls and sprinkle with more parsley and cheese.

1118

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups chicken or vegetable broth, 1/4 cup dry sherry, 4 tablespoons unsalted butter, 1 tablespoon olive oil, and more.

Yes, Risotto With Fall Squash And Maple Syrup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Fall Squash And Maple Syrup

How did you like this recipe?

Frequently Asked Questions