Country of Origin - Italy
Preparation Time40 minutes
Cooking Time1 hour
DifficultyEasy
Tags primo vegetarian northern italy

Description

A delicate risotto ideal for the fall season, when squash is abundant.

This recipe has a few variations you can try, for instance, you could blend a part of the squash to get a extra creamy risotto. Also, you could use some cheese stronger than parmisan, like fontina, to complement the sweetness of the squash.

Nutrition Facts
Per 480 g Serving Size
Amount Per Serving
Calories
567 kCal
Calories from Fat
208
% Daily Value*
Total Fat
23.1 g
35.5%
Saturated Fat
13.7 g
68.3%
Cholesterol
60.2 mg
20.1%
Sodium
1675.7 mg
69.8%
Total Carbohydrates
66 g
22%
Dietary Fiber
4 g
15%
Sugars
3 g
Protein
16 g
32%
Vitamin A    14% Calcium    24%
Magnesium    16% Iron    18%
Vitamin C    36% Potassium    20%
Vitamin D    0% Folate    44%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
White rice,short-grain 9 oz

For risotto, you should use an italian rice, like arborio or carnaroli.

Winter Butternut squash 14 oz

You could use any other squash you like. We used butternut squash.

Unsalted Butter 3 oz
Parmesan cheese, grated 3 oz
Ground sage 1 Teaspoons (1/4 fl oz)

If you can, use fresh sage, about 4 leaves per person.

Table salt 1 Teaspoons (1/4 fl oz)

Salt according to taste

Ground nutmeg

Optional

Shallots 1 oz

If you don't have shallots, you could use onions instead

Vegetable Stock 1 qt (4 cups)

You can use chicken stock or vegetable stock

White Wine,chardonnay 1/2 cup (4 fl oz)

Optional

Recommended Ingredients and Equipment

1 Prepare the ingredients: wash and dry the sage (if using fresh) and the squash.
2 Peel the squash, you could cut it in pieces and use a knife, but I like it better to use a peeler.
3 Make sure you get rid of the white part, once peeled, the squash should have a nice orange color.
4 Cut the squash in half and clean the inside.
5 Cut the squash down to little cubes, about 1/4 of an inch or smaller.
6 Also, finely chop the shallots.
7 Put half of the butter in a pan large enough to accommodate all the ingredients. Add the shallots and let them soften for a couple of minutes on medium heat.
8 Add the cubed squash and half the sage and let it cook for 4-5 minutes, stirring occasionally.
9 Raise the heat to high and add the rice. This step, about a minute on high heat, lets the rice toast and absorb some of the butter. Stir continuously to prevent the rice from burning. Pour in the white wine or a ladle of stock and once it's all absorbed, lower the heat back to low.
10 Keep adding stock, one ladle at a time at a slow simmer. You should add a ladle, stir, let the rice absorb it, then add more, about one ladle per minute. This makes the rice release it starch to make the risotto extra creamy.
11 Once the rice is cooked (about 25/30 minutes, best way to know is to taste it), proceed with the *mantecatura* : turn the heat off, add the remaining butter, the parmisan, the remaining sage, and optionally some nutmeg, stir so the butter melts nicely and gets uniformly incorporated. Taste and add salt and pepper to taste.
12 Now, cover the pot and let the rice 'rest' for a couple of minutes before serving. Serve immediately! If you wait too long, rice will be mushy.
13 Plate, garnishing with fresh sage, and adding extra parmisan to taste.