| Level: | Easy |
| Total: | 28 min |
| Prep: | 10 min |
| Cook: | 18 min |
| Yield: | 6 servings |
Ingredients
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 (10-ounce) box cooked frozen butternut squash
- Nutmeg, grated, to taste
- Salt and pepper
- 2 tablespoons butter
- 7 or 8 leaves fresh sage, slivered
- 1 cup grated Parmigiano-Reggiano
Instructions
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 534 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 32 mg |
| Sodium | 934 mg |
Reviews
OMG! This is so good! I swapped out organic roasted butternut squash for the frozen, and vegetable broth for chicken to make it vegetarian. Otherwise followed the recipe to a T. It was perfect!
Great and easy – I used short grain rice as I had no arborio, and it came out pretty well regardless.
I’ve made risotto hundreds of times, but never with squash. Not only did this look good, it tasted wonderful. Warm and creamy and so healthy. I substituted vegetable broth for the chicken broth to make it a vegetarian meal. I also used canned pumpkin in place of the butternut since that’s what I had on hand. I skipped the butter and topped it with toasted pepitas instead of the cheese. Really good. A definite “make again” recipe.
PUMPKIN risotto… replaced squash with 1 1/2 cups fresh pumpkin puree. 1/2 teaspoon fresh nutmeg. 1/2 teaspoon dry sage. Peeled and boiled 1/2 lb white pearl onions + 2 tablespoons butter. Added puree, nutmeg, sage, pearl onions in the last 3 minutes of cook time. Added cheese and served with roasted chicken breast and Ina’s string beans with garlic. Perfect. Thanks Rachael for the idea!
Soooo goood!! I wanted to make risotto to see what the fuss was all about. This was my first time making it and it came out awesome! I omitted the white wine, sage and nutmeg.
And used freshly roasted butternut squash instead of frozen.
So tasty! We used fresh butternut squash but otherwise followed the recipe to a T. Easy to make and tastes delicious. Total comfort food.
Made this dish with canned pumpkin and it was delicious!
I used butternut squash straight from the garden instead of frozen. Just peel, scoop out the center and cut into small 1/2″ chunks. Place on a baking sheet and mix with olive oil, salt and pepper. Cook in a 350-375 degree oven until soft, around 15 minutes. I mashed some with the back of a spoon before adding to the risotto.
I made this because my mom is a vegetarian. I made it just like I saw Rachel do on the show, and now it is a staple for us.
YUMMO!
thanks, Rachel, for taking the ‘mystery’ out of risotto!
This dish is very similar to something I had at a highly-rated Atlanta restaurant. Top with ground, browned sausage and you have a perfect comfort food. It takes a bit of patience and constant looking after, but it’s not hard to make and most frozen butternut squash brands are fabulous tasting. I’d even serve at Thanksgiving.