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Squash Risotto

Photo Credit
Josie Grant/Shutterstock
The Editors
Yield
Makes 6 servings.
Category
Cornmeal, Rice, Grains
Vegetables
Course
Side Dishes
Preparation Method
Saute
Sources
Yankee Magazine
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This Squash Risotto recipe just keeps on going. We make it with leftover butternut squash as well as acorn squash and even mashed sweet potatoes. It’s a warm and filling ode to autumn food!

Tip: One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.

Ingredients
4 cups turkey or chicken stock, divided
2 tablespoons (1/4 stick) unsalted butter
1 onion, finely diced
3 cups Arborio or Carnaroli rice
2 cups cooked and mashed squash
1/2 cup Parmesan cheese
Instructions

In a saucepan over high heat, bring turkey or chicken stock to a boil. Reduce heat to low and bring to a simmer.

In a separate saucepan over medium-high heat, melt butter and cook onions for 5 minutes, or until translucent. Add rice and stir well to coat. Cook, stirring often, for 3 minutes, being careful not to brown rice or onions.

Add 1-1/2 cups hot stock to rice mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until rice is barely al dente.

Add squash and remaining stock. Cook for 1 minute. Add cheese and stir until well incorporated.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Denise T (not verified)

2 years ago

I was wondering if you can use canned pumpkin (not the pie filling) instead of fresh squash or sweet potatoes?