Squash and Golden Onion Risotto Recipe

Name: Squash and Golden Onion Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions, halved, then sliced; 2 to 3 lb. squash (I used a turban), peeled, seeded and cut into cubes; 2 tbsp. olive oil; 1 tbsp. butter; 2 to 4 cloves garlic, chopped (or more); 1 tsp. sage; 5 cups vegetable broth; water; 1-1/2 cup short grain rice; 1/4 cup red wine; Marsala; 3/4 cup white wine; 1 tbsp. balsamic vinegar; Freshly ground black pepper, to taste

Servings: persons

3 onions, halved, then sliced
2 to 3 lb. squash (I used a turban), peeled, seeded and cut into cubes
2 tbsp. olive oil
1 tbsp. butter
2 to 4 cloves garlic, chopped (or more)
1 tsp. sage
5 cups vegetable broth
water
1-1/2 cup short grain rice
1/4 cup red wine
Marsala
3/4 cup white wine
1 tbsp. balsamic vinegar
Freshly ground black pepper, to taste

1
Heat oil and butter in a large non-stick skillet.
2
Add onions and garlic and and saute for 5 minutes.
3
Add squash and sage.
4
Cook on medium high heat, stirring often, until vegetables are golden brown with darker spots and squash is becoming tender, about 15 minutes.
5
Meanwhile, heat broth.
6
Add rice to squash mixture and stir for 2 minutes.
7
Add red and white wines, and cook until wine reduces.
8
Add balsamic vinegar.
9
Lower heat.
10
Start adding broth, about a cup at a time, stirring after each addition until all the broth is absorbed.
11
Keep doing this until the risotto is creamy and al dente, it should take about half an hour.
12
Correct seasonings (add salt if you like - I don't use it).
13
Spoon into bowls, top with freshly grated parmesan and julienned fresh basil.

305

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.

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: 3 onions, halved, then sliced, 2 to 3 lb. squash (I used a turban), peeled, seeded and cut into cubes, 2 tbsp. olive oil, 1 tbsp. butter, and more.

Yes, Squash and Golden Onion Risotto 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.

Squash and Golden Onion Risotto

How did you like this recipe?

Frequently Asked Questions