Winter Squash Risotto Recipe

Name: Winter Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 butternut squash about 2 1/2 to 3 pounds; 5 to 6 cups chicken stock (or canned, fat-free); 1 piece of bacon; 1 tablespoon extra virgin olive oil; 3 shallots minced; 2 cups Arborio rice; 1/2 cups dry white wine; Freshly ground nutmeg; Salt to taste; Fresh ground pepper to taste; 1 tablespoon chopped fresh rosemary; 1 tablespoon unsalted butter; 3/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon
1 tablespoon extra virgin olive oil
3 shallots minced
2 cups Arborio rice
1/2 cups dry white wine
Freshly ground nutmeg
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese

1
["Cut squash into medium size pieces, scrape out seeds and stringy flesh and discard.", "Steam cleaned pieces of squash for 10 to 15 minutes until tender.", "Remove skin and mash smooth.", "Place stock in a saucepan and heat until simmering.", "In a large heavy saucepan over medium heat, fry bacon piece until crisp.", "Remove bacon, leaving grease in the pan.", "Crumble bacon for use as a garnish and set aside.", "Add oil and shallots and cook for about 2 minutes.", "Stir in the rice and cook for 5 minutes over moderately high heat.", "Stir slowly but constantly.", "This will ""toast"" the rice and start to turn it slightly golden and feel loose and dry.", "You should start to hear the rice ""click.""

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 butternut squash about 2 1/2 to 3 pounds, 5 to 6 cups chicken stock (or canned, fat-free), 1 piece of bacon, 1 tablespoon extra virgin olive oil, and more.

Yes, Winter Squash Risotto falls under the General 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.

Winter Squash Risotto

How did you like this recipe?

Frequently Asked Questions