How To Make The Best Squash Risotto Recipes

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

HOW TO MAKE THE BEST SQUASH RISOTTO

Steps:

• Pour vegetable broth into a pot and simmer on very low heat.
• Heat up oil and 1 Tbsp of butter and chili flakes in a medium deep saute pan.
• Add in onion and saute for 1-2 minutes then toss in squash, sauté for about 5 minutes on medium heat, season with salt and pepper.
• Throw in the rice and coat well so all rice is infused with the oil/butter, about 1 minute, then pour in wine and stir and cook till wine dissipates about 2 minutes.
• Ladle in broth till it comes to just about the surface of the rice/squash mixture and stir. Keep heat to a medium setting.
• Once the broth dissipates add one more ladle and do this for about 18-20 minutes or until broth is all gone.
• Turn off heat and add in the last of the butter and a handful of Parmigiano. Stir until all melted and incorporated. Cover and let sit for a couple of minutes.
• Spoon into dishes and sprinkle with paprika and freshly grated Parmigiano.
• Ready to serve.

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.

SQUASH RISOTTO

Steps:

• Boil the squash in a pot. You can also steam it.
• Heat the water in a pot and maintain it just below a boil.
• Warm a third pot to medium (last pot, I promise) and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned.
• If using dried thyme, add it now. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the wine and stir until it is all absorbed. Add 2 tsp sea salt. Add the heated water to the rice ½ cup at a time, stirring constantly until all the liquid is absorbed before adding more.
• Use all 3 cups of water for a very creamy risotto, or only 2-2½ cups for a sticky risotto.
• When all the liquid is absorbed, the rice should be soft, but only just cooked (al dente). Then you can stir in the squash.
• Garnish your squash risotto recipe with cracked black pepper and optionally roasted pumpkin seeds for the best meal ever.