Winter Squash Risotto
A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
winter squash
or pumpkin |
*
|
| 1 |
onions
chopped |
*
|
|
| 4 | cups |
vegetable stock
|
|
| 4 |
sage leaves
whole leaves torn up |
*
|
|
| 12 | ounces |
arborio (short-grain) rice
|
|
| 2 | medium |
tomatoes
peeled, seeded and chopped |
|
| 8 | ounces |
wine
dry white |
|
| 2 | tablespoons |
parsley leaves
fresh snipped, chopped |
|
|
black pepper
to taste, freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
winter squash
or pumpkin |
*
|
| 1 | each |
onions
chopped |
*
|
| 946 | ml |
vegetable stock
|
|
| 4 | each |
sage leaves
whole leaves torn up |
*
|
| 346.8 | ml/g |
arborio (short-grain) rice
|
|
| 2 | medium |
tomatoes
peeled, seeded and chopped |
|
| 231.2 | ml/g |
wine
dry white |
|
| 3E+1 | ml |
parsley leaves
fresh snipped, chopped |
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Directions
Cut the squash into 1 cm (½ inch) cubes, discarding skin and seeds.
In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning.
Bring the rest of the stock to a boil, in a separate pan.
Turn the heat down as much as possible to keep warm, without actually boiling constantly.
Add the sage and pumpkin to the onions and stir for about a minute, before adding the rice.
Continue stirring for another minute.
Add the tomatoes, wine, salt and pepper, and simmer, stirring until the wine has evaporated.
Add a couple of ladles of the hot stock.
Simmer, again stirring until the liquid has evaporated.
Repeat until the rice is tender, but still Al Dente.
Stir in the parsley, check the seasoning and serve.
