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Home » Course » Main Dish » Squash Risotto

Squash Risotto

Last Updated June 29, 2019. Published September 23, 2014 By Rosemary 5 Comments

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Ahhh risotto, I think one of the most delicious Italian dishes, there is nothing like a creamy and full of flavour risotto.

squash risotto / An Italian in my kitchen

My husband is not a big rice lover (unfortunately for him because we are) but a risotto, when it ‘s cooked well, even he will admit that it’s good and will eat it.

If he had to choose a risotto dish he would definitely go for a squash risotto, perfect for the cool fall weather.

squash risotto

But why are so many people afraid of trying to make a risotto?

squash risotto

Probably because the perfect risotto takes a little, ok, maybe a lot of attention.

Certainly not like leaving a pot of sauce on the stove while you go make the beds or do some math homework with the kids or even write a new post on your blog.

squash risotto

A Risotto is  one of those dishes to make when you have the time and the patience, because you will have to watch and stir this squash risotto for approximately 20 to 30 minutes, but in the end the result will be well worth the effort!

This just might be a delicious lazy Sunday lunch? Buon Appetito!

squash risotto

squash risotto
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5 from 2 votes

Squash Risotto

Squash Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish.
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Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5
Calories 357kcal
Author Rosemary Molloy

Ingredients

  • 1/2 pound raw squash 500 grams, i used pumpkin
  • 1/2 onion chopped
  • 1 tablespoon olive oil 13 grams
  • 1 1/2 cups arborio rice 270 grams
  • 1/4-1/2 teaspoon salt 1 1/2-3 grams
  • 5 cups water + bouillon cube 1 liter + 100 grams, heat together and stir to combine
  • 1 1/2 tablespoons butter 21 grams
  • 1/4 cup freshly grated parmesan cheese 40 grams
  • 1/4 cup whole cream 55 grams

Instructions

  • Pre-heat oven to 350 ° (180° celsius)
  • Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet and leave in pre-heated oven for approximately 15 minutes. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
  • In a medium to large pan add olive oil, chopped onion cook on medium heat till onion becomes translucent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice and broth one cup (250 grams) at a time, till rice absorbs the liquid before adding another cup, stirring almost constantly. When rice is cooked (add a little extra water if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!

Nutrition

Calories: 357kcal | Carbohydrates: 54g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 230mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5145IU | Vitamin C: 10.3mg | Calcium: 88mg | Iron: 2.9mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

squash risotto

Squash Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish/anitalianinmykitchen.com

 

 

 

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    Filed Under: Main Dish, Most Posts, Vegetables

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    1. Ana Lynn Amelio says

      September 24, 2014 at 4:24 pm

      5 stars
      Sounds yummy. I will definitely give it this a try!

      Reply
    2. dabsh01 says

      September 23, 2014 at 4:58 pm

      5 stars
      Hello, I am from SITS, came to know about your blog, I love how you hae set up yours. I love risotto and squash and will give this a try this fall.

      Reply
      • Rose says

        September 24, 2014 at 2:36 pm

        Good morning, thanks very much, let me know how you like.

        Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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