Best 9 Risotto With Roasted Winter Squash Recipes

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Indulge in a symphony of flavors with roasted winter squash risotto, a culinary masterpiece that blends the earthy sweetness of roasted squash with the creamy richness of Arborio rice. Savor the delicate balance of roasted butternut squash, a seasonal favorite, and a medley of aromatic herbs. Experience the delightful crunch of toasted walnuts, adding a textural contrast to the smooth and velvety risotto. This delectable dish is a perfect harmony of flavors and textures, sure to impress even the most discerning palate.

Discover variations of this classic recipe, each offering a unique twist on the beloved risotto. Embark on a culinary journey with roasted pumpkin risotto, where the vibrant orange hue of roasted pumpkin lends a delightful color and a touch of natural sweetness. Explore the depths of flavor in roasted kabocha squash risotto, where the dense and nutty kabocha squash adds a robust and earthy dimension to the dish. And for a touch of elegance, try roasted delicata squash risotto, where the delicate and slightly sweet delicata squash harmonizes perfectly with the creamy risotto.

Let's cook with our recipes!

SAFFRON RISOTTO WITH BUTTERNUT SQUASH



Saffron Risotto with Butternut Squash image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  • Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

BAKED RISOTTO WITH WINTER SQUASH



Baked Risotto With Winter Squash image

This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard. Here are more great risotto recipes.

Provided by David Tanis

Categories     dinner, lunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 pound winter squash
1 pound Carnaroli or Arborio rice
4 tablespoons butter, plus 2 tablespoons for greasing dish
1 medium onion, diced, about 1 cup
1 medium leek, white and tender green part, diced, about 1 cup
Pinch of saffron (optional)
Salt and pepper
3 cups squash broth (see note) or chicken broth, hot
8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
1 cup fresh ricotta
4 ounces Parmesan, grated, about 3/4 cup
2 teaspoons lemon zest
1 cup coarse dry bread crumbs
3 tablespoons chopped parsley

Steps:

  • Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
  • Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
  • In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
  • Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
  • Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
  • Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
  • Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
  • Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Provided by Sarah Copeland

Categories     Wine     Cheese     Dairy     Rice     Vegetable     Bake     Vegetarian     Dinner     Parmesan     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
  • Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
  • Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

WINTER SQUASH RISOTTO



Winter Squash Risotto image

Provided by Food Network

Categories     side-dish

Time 1h20m

Number Of Ingredients 13

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

Steps:

  • 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." Add the wine all at once to the rice and cook over fairly high heat to boil it down. When the rice is almost dry, stir in 1 cup of stock and mashed squash. Simmer until the sock is absorbed. Continue adding stock 1 cup at a time and stirring until rice becomes creamy while the grains remain separate and firm, but not hard in the center of the grain. This should take about 15 to 20 minutes. Add the nutmeg, salt, pepper and rosemary and stir. Stir in the butter and 1/2 cup Parmesan. Place in individual serving bowls and sprinkle with remaining cheese, crumbled bacon and a sprig of rosemary. Enjoy! Yield: 4 to 6 main course servings
  • Hints for success: The pot must be heavy on the bottom to keep the temperature even during the cooking process. Arborio is a short grained rice. It is very starchy, which is necessary to produce the desired result of a creamy risotto. Look for a fat opaque center in the rice, known as "LaPerla," this indicates a good starch content. Wine is the first liquid to be added to the rice. The first liquid will be absorbed totally and the acid in the wine balances the starch and adds flavor.
  • Toasting the rice seals in the flavor. There should be about 3 times the amount of stock as rice. Make sure the stock is very hot. The stock is added slowly to the rice and releases the starch gradually, creating a creamy texture. Constant stirring is needed to produce the best results

WILD RICE 'RISOTTO' WITH WINTER SQUASH



Wild Rice 'Risotto' With Winter Squash image

Provided by Florence Fabricant

Categories     side dish

Time 1h20m

Yield 8 side-dish servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 pound chanterelles or other mushrooms, diced
2/3 cup wild rice, boiled until tender and drained (about 2 cups cooked)
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 large cloves garlic, minced
1 1/4 cups short grain rice (or arborio rice)
4 to 5 cups vegetable or chicken stock
2/3 cup pureed cooked unseasoned pumpkin or butternut squash
1/2 cup finely diced raw butternut squash
2 tablespoons aged Monterey Jack or Parmesan cheese
1 tablespoon chopped chives

Steps:

  • Heat 1 tablespoon of the butter in a large sauté pan over medium heat until it just begins to brown. Stir in the mushrooms. Cook, stirring, until they begin to wilt; then, add the cooked wild rice. Season with salt and pepper, stir and set aside.
  • Heat the olive oil in a heavy saucepan. Add the onion and garlic, and sauté over medium heat for 2 to 3 mintes. Add the short grain rice, and stir.
  • In a separate pan bring the stock to a simmer, and keep hot.
  • Add 2 cups of the hot stock to the short grain rice, and cook, stirring, until the liquid is absorbed by the rice. Add the pumpkin puree, diced squash, sautéed mushrooms and wild rice and another cup of the stock. Stir until the stock is absorbed.
  • Add another 1 to 1 1/2 cups stock, and continue to cook until the short grain rice is just about tender. The risotto can be prepared in advance to this point and set aside for an hour or two. If prepared in advance, add another 1/2 cup stock when reheating the risotto.
  • Before serving, stir in the remaining butter, the cheese and the chives. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 4 grams, TransFat 0 grams

BUTTERNUT SQUASH RISOTTO



Butternut Squash Risotto image

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

Provided by Andrea Longo Policella

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
  • Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
  • Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 57.1 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 978.8 mg, Sugar 3 g

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

An easy Roasted Butternut Squash Risotto

Categories     Rice     Vegetable     Roast     Low Fat     Parmesan     Arugula     Butternut Squash     Fall     Healthy     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12

3 lb butternut squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped
N/A arugula or baby spinach leaves

Steps:

  • Roast squash:
  • Preheat oven to 450°F.
  • Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
  • Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
  • Start risotto after squash has been roasting 40 minutes:
  • Bring broth to a simmer and keep at a bare simmer, covered.
  • Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
  • Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
  • Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
  • Serve risotto immediately, spooned over reserved squash slices.

RISOTTO WITH WINTER SQUASH AND COLLARD GREENS



Risotto With Winter Squash and Collard Greens image

Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.

Provided by Martha Rose Shulman

Categories     dinner, one pot

Time 2h

Yield Serves six

Number Of Ingredients 13

1 1/2 pounds winter squash, such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash)
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper to taste
1 bunch collard greens, about 1 pound, stemmed and washed
2 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart water
1 small or 1/2 medium onion
2 large garlic cloves, green shoots removed, minced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Pinch of saffron (optional)
1/2 cup freshly grated Parmesan cheese (2 ounces)
3 to 4 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, 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.
  • While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
  • 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 three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one 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, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add 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 -- until the rice is tender all the way through but still chewy, 20 to 25 minutes. 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 remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 506, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1639 milligrams, Sugar 20 grams

Tips:

  • Use good quality ingredients: Fresh, seasonal vegetables and high-quality rice will make a big difference in the flavor of your risotto.
  • Roast the squash ahead of time: This will save you time when you're making the risotto. You can roast the squash up to 3 days in advance and store it in the refrigerator.
  • Cook the rice slowly and stir constantly: This will help the rice to absorb the flavors of the broth and vegetables.
  • Add the cheese and butter at the end: This will help to create a creamy, rich risotto.
  • Serve the risotto immediately: Risotto is best enjoyed fresh out of the pan.

Conclusion:

Risotto with Roasted Winter Squash is a delicious and comforting dish that is perfect for a cold night. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a risotto that is sure to impress your friends and family.

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