Best Squash Risotto Recipes

BUTTERNUT SQUASH RISOTTO

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.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• 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.
• Mix well and serve.

BUTTERNUT SQUASH & SAGE RISOTTO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

BUTTERNUT SQUASH RISOTTO

Steps:

• Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin. Slice in half lengthwise. Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use. Slice the squash lengthwise about 1/2 inch thick, then slice crosswise into 1/2-inch cubes.
• Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large saute pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add 1/4 cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.
• Make the risotto. Stir in the rice and season with salt and pepper. Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don't add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.
• About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you've used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done. The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.
• Serve the risotto. Transfer to serving bowls or a platter and top with Parmesan and parsley. Never leave finished risotto in the pan-it will keep cooking into a mush.

BUTTERNUT SQUASH RISOTTO

Steps:

• In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
• Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
• Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
• Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

RISOTTO WITH ROASTED WINTER SQUASH

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.

BAKED BUTTERNUT SQUASH "RISOTTO" RECIPE BY TASTY

Steps:

• Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat. Add the onion and cook for about 5 minutes, until starting to brown.
• Add the garlic and rosemary, and cook for 2 minutes, until fragrant.
• Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.
• Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you'll be adding moisture back later in the recipe.)
• Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.
• Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.
• Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned.
• Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.
• Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).
• Add the butternut squash and stir to incorporate.
• Serve immediately with fried sage for garnish.
• Enjoy!

BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO

Steps:

• Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
• Preheat an oven to 375 degrees F (190 degrees C).
• Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
• Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
• Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
• Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
• Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

SIMPLE SQUASH RISOTTO

Steps:

• Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
• While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
• Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
• Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

BAKED PANCETTA & BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain.
• To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes.
• Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.

ROASTED BUTTERNUT SQUASH RISOTTO

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.

ROASTED BUTTERNUT SQUASH RISOTTO

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.

BUTTERNUT SQUASH OVEN RISOTTO

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

EASY BUTTERNUT SQUASH RISOTTO

Steps:

• Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.
• Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.
• Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
• Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
• Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
• Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
• Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
• Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

MUSHROOM AND BUTTERNUT SQUASH RISOTTO

Steps:

• Combine the chicken broth and 3 cups water in a medium saucepan and bring to a gentle simmer. Put the porcini mushrooms in a spouted measuring cup and ladle 1 cup hot stock over. Let soak 15 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop. Pour the soaking liquid back into the broth.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the butternut squash and season with salt and pepper. Cook, tossing occasionally, until lightly browned and almost tender, about 10 minutes. Remove to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet and turn to medium-high heat. Scatter in the fresh mushrooms and cook, stirring occasionally, until the mushrooms are well browned and have given up their liquid and the liquid has reduced away, 7 to 8 minutes. Reduce the heat to medium and add the shallots. Cook, stirring occasionally, until wilted, about 3 minutes. Add the rice and stir to coat in the olive oil. Let the rice toast in the skillet for a minute, then stir in the reserved chopped porcini.
• Add the white wine. Bring to a simmer and cook until absorbed. Ladle in enough of the hot stock to just cover the rice. Adjust the heat so the risotto is gently simmering. Cook and stir the rice until the liquid is almost absorbed, then ladle in more stock just to cover. Continue to stir and add stock until the rice is al dente, adding the squash in the last 6 minutes of cooking time, 18 to 20 minutes. You may have a little bit of stock left over, and that's OK.)
• Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.

BUTTERNUT SQUASH AND VANILLA RISOTTO

Steps:

• In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
• Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
• immediately.

ROASTED ACORN SQUASH STUFFED WITH RISOTTO

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
• Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
• For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
• Stuff the roasted squash halves with the risotto and serve.

RISOTTO WITH WINTER SQUASH AND COLLARD GREENS

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.

BUTTERNUT SQUASH BAKED RISOTTO

Steps:

• Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.