Risotto alla Zucca
I enjoy the arrival of each new season as it means there will be a variety of new seasonal vegetables to use in my kitchen. I particularly love the wide variety of winter squash that are now available to us every fall. This is a wonderful autumn risotto made with butternut squash I like to make for special celebrations such as Thanksgiving. Once you taste it, however, you won’t want to save it just for special occasions!
I kept my version of this recipe simple, although I did roast my squash before adding it to the risotto to enhance the flavor. I have seen sausage added to this risotto which would make it a much heartier dish, and have also seen it served with a scoop of sauteed wild mushrooms on top. I personally prefer the simplicity of using just the squash in the risotto, flavored with fresh sage, which creates a delicate yet delicious risotto!
Buon Appetito!
Deborah Mele
Risotto alla Zucca
Risotto flavored with pumpkin or butternut squash is a great fall starter for any meal.
Ingredients
For The Squash:
- 1 Small Butternut Squash, Peeled, Seeds Removed And Cut Into 1 Inch Dice (About 3 1/2 to 4 Cups Total)
- 2 Tablespoons Olive Oil
For The Risotto:
- 1 Small Onion, Peeled & Finely Diced
- 2 Tablespoons Olive Oil
- 1 1/3 Carnaroli or Arborio Rice
- 1/2 Cup White Wine
- 4 Cups Homemade Chicken Broth, Heated
- 2 Tablespoons Unsalted Butter
- Freshly Ground Black Pepper
- 1/3 Cup Grated Parmesan Cheese
To Serve:
- Finely Sliced Fresh Sage Leaves
- Freshly Grated Parmesan Cheese
Instructions
- Preheat the oven to 375 degrees F.
- Toss the squash pieces with the olive oil and spread out onto a baking sheet.
- Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove from the oven.
- In a heavy saucepan heat the olive oil over medium low heat.
- Add the onion and cook until softened.
- Add the rice and stir to coat in the onion and oil, cooking it for a few minutes.
- Add the wine and cook until the wine is almost absorbed.
- Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes.
- Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite.
- Stir in the butter and 1/3 cup of the grated cheese.
- Serve in individual plates sprinkled with some chopped sage.
- Offer additional grated cheese at the table.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 28mgSodium: 1100mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 7g
