Squash Risotto

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

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.

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

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!

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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.

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

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