Risotto with Roasted Winter Squash and Pumpkin Recipe

Name: Risotto with Roasted Winter Squash and Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small butternut squash peeled, cut in half, seeds removed; 1/2 small pie pumpkin, peeled, cut in half, seeds removed; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 2 tablespoons chopped thyme or marjoram leaves; 2 tablespoons unsalted butter; Sea salt and freshly ground black pepper to taste; 4 to 5 cups chicken broth; 1 small onion, diced; 2 garlic cloves, minced; 1 1/2 cups Arborio rice or Carnerolli rice; 1/4 cup dry white wine; 1/2 cup grated Parmesan cheese

Servings: persons

1/2 small butternut squash peeled, cut in half, seeds removed
1/2 small pie pumpkin, peeled, cut in half, seeds removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped thyme or marjoram leaves
2 tablespoons unsalted butter
Sea salt and freshly ground black pepper to taste
4 to 5 cups chicken broth
1 small onion, diced
2 garlic cloves, minced
1 1/2 cups Arborio rice or Carnerolli rice
1/4 cup dry white wine
1/2 cup grated Parmesan cheese

1
Preheat the oven to 400 degrees.
2
Cut the squash and pumpkin into 1/2 inch cubes and place on a baking sheet with sides and drizzle and toss with 1 tablespoon of the olive oil and vinegar.
3
Season with half the herbs, salt and pepper and place in the oven to roast 30 to 35 minutes until the squash is tender and slightly brown around the edges.
4
Remove from the oven and set aside.
5
Place the chicken broth in a saucepan and bring just to a boil.
6
Turn the heat off and keep on the stovetop to keep warm.
7
Heat the remaining olive oil and butter in a large saute pan over medium heat.
8
Add the onion and saute, stirring frequently, until the onion is tender and translucent, about 2 minutes.
9
Add the garlic and continue to saute for 1 minute more, stirring constantly.
10
Add the rice and cook, stirring constantly, until each grain is coated with fat.
11
Add a little more oil if necessary.
12
Cook and stir until the grains are well coated and begin to cook, about 3 minutes.
13
The outside of each grain turns translucent, so it is cooked but not brown.
14
Season with salt and pepper.
15
Add the white wine and cook until most of it evaporates, about 30 seconds.
16
Add about 1 cup of the chicken broth and cook, (enough to cover the rice) stirring constantly, until the rice absorbs most of the broth.
17
Do not let the rice completely dry out.
18
Continue adding broth 1 cup at a time, stirring each time until most of the broth is absorbed before adding more.
19
The entire process will take 20-25 minutes.
20
Cook the risotto until the rice is tender and creamy, it will be a little al dente.
21
You might not need the entire 5 cups of broth.
22
Stir in the cooked squash and pumpkin, along with any pan drippings and remaining herbs.
23
Cook until the squash is warmed through, about 2 minutes.
24
Add a little more chicken broth if the risotto gets too dry.
25
Stir in half of the Parmesan.
26
Season with additional salt and pepper if needed.
27
Serve warm and top with the remaining Parmesan cheese.

761

kcal

Calories

Fat

Carbs

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.

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

You need 13 ingredients. The key ingredients include: 1/2 small butternut squash peeled, cut in half, seeds removed, 1/2 small pie pumpkin, peeled, cut in half, seeds removed, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Risotto with Roasted Winter Squash and Pumpkin falls under the Soups & Stews 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 Roasted Winter Squash and Pumpkin

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