Squash Risotto

READY IN: 30mins
Recipe by My Red Stilettos

A wonderful addition to your fall menu.

Top Review by Irmgard

This is absolutely fabulous! I made this as a vegetarian main course for Meatless Monday but my husband thinks it would be better as a side dish. It could be both! The leftovers reheat really well and the risotto actually tastes better the second time around.

Ingredients Nutrition

Directions

  1. In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
  2. Meanwhile, Peel and cube squash to make 4 cups.
  3. In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
  4. Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
  5. Add 1 cup of the warm broth; simmer until absorbed. Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
  6. Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.

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