Winter
Roasted Squash Risotto
Creamy risotto folded with roasted winter squash, Parmesan, and sage, a steady cold-night supper.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Yield
- Serves 4
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 4 cups cubed peeled squash
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- 5 cups vegetable or chicken stock
- 2 tbsp butter
- 1 onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine or extra stock
- 1 tbsp chopped sage
- 1/2 cup grated Parmesan
- 1/2 tsp black pepper
Steps
- Heat the oven to 210 C (425 F). Toss the squash with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- Roast 25 minutes, until tender and browned at the edges.
- Warm the stock in a saucepan and keep it at a bare simmer.
- In a heavy pot, melt the butter with the remaining olive oil. Cook the onion for 5 minutes, then stir in the rice for 1 minute.
- Add the wine and cook until mostly absorbed.
- Add warm stock a ladle at a time, stirring often, until the rice is creamy and tender, 20 to 25 minutes. Fold in the squash, sage, Parmesan, pepper, and remaining salt.
Notes
Keep the stock warm so the rice cooks evenly. The risotto should loosen slowly on the plate, not stand stiff.
Pairing Serve with a bitter green salad.
Start with the harvest
This recipe is tied to squash. Browse farmers markets in Ontario.
Tools
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- Heavy pot
- Rimmed baking sheet
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