RISOTTO WITH ROASTED WINTER SQUASH
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.
- Bring the stock to a simmer in a saucepan.
- Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1118 milligrams, Sugar 7 grams
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Wandisile Sisipho
[email protected]I'm not a big fan of squash, but I really enjoyed this risotto. The sweetness of the squash was perfectly balanced by the savory flavors of the Parmesan cheese and the arborio rice.
Phumudzo Raduvha
[email protected]This risotto was delicious! The roasted squash added a nice sweetness and the Parmesan cheese gave it a nice richness. The arborio rice was cooked perfectly and the overall dish was very creamy and flavorful.
SL MASTER GMR
[email protected]This risotto was a bit too salty for my taste. I think I would have preferred to use less Parmesan cheese or to omit the salt altogether.
Sutan Khan
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy, flavorful, and the roasted squash added a nice touch of sweetness. I will definitely be making this again.
Haseeb Jatt
[email protected]This was the best risotto I've ever had! The roasted squash was cooked to perfection and the arborio rice was creamy and delicious. I will definitely be making this again.
Roxie the Monochrome Cat Backup
[email protected]The risotto was good, but I found it to be a bit too rich. I think I would have preferred a lighter version with less Parmesan cheese.
Shahwaiz Baloch
[email protected]This risotto was a bit bland for my taste. I think I would have preferred a different type of squash, such as butternut or acorn squash.
Rashed Hossein
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. The roasted squash adds a unique and delicious flavor. I also like to add a bit of chopped fresh rosemary to the dish for an extra touch of flavor.
game fire
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was ready in about 30 minutes. The roasted squash added a nice pop of color and flavor.
Caitlyn Macinnes
[email protected]Yum! This risotto was a hit with my family. The roasted squash added a delicious sweetness and the Parmesan cheese gave it a nice richness. The arborio rice was cooked perfectly and the overall dish was very creamy and flavorful.
Matab Qambrani
[email protected]This risotto was a delightful symphony of flavors. The roasted winter squash added a touch of sweetness that perfectly balanced the savory notes of the Parmesan cheese. The arborio rice was cooked to perfection, resulting in a creamy and velvety text