Best Risotto Di Zucca Winter Squash Risotto Recipes

Mario Batali's Risotto Al Zucca: Squash Risotto image

Provided by Piaqua

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

Steps:

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6

Risotto con Zucca image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups butternut squash, peeled and cut into cubes
1 teaspoon nutmeg
1 tablespoon olive oil
2 ounces unsalted butter
3/4 cup grated Parmesan cheese
1/4 cup chopped Italian parsley
Salt and pepper

Steps:

In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.