How to make it

  • Preheat the oven to 400
  • Spread out the squash pieces on a foil lined cookie sheet (or baking dish). The foil makes clean up much simpler. Toss with olive oil, salt and black pepper. Roast until fork tender, 15-20 minutes. Check in on them once, about 7 minutes in, and stir them around.
  • When roasted, transfer to a bowl. Lightly mash, leaving some chunks.
  • Heat the stock in a sauce pan. Add the vanilla extract to the stock. Add 1/2 cup of the wine to the stock as well. Keep at a low simmer.
  • Melt two tbs. of the butter in a large sauce pan over medium heat. Add the onion, mushrooms and shallots, and saute until translucent, but not brown, about 4 minutes. Add the rice and stir to coat with the butter. Add the white pepper and nutmeg. Cook the rice for about a minute.
  • Add the remaining 1/2 cup wine. Stir until all the wine is absorbed.
  • Add 1/2 cup of the stock, and stir often until it's nearly all absorbed. Continue in this manner until all the stock is gone.
  • Turn off the heat and add the parmesan, remaining butter, 1/2 tsp. salt and squash.
  • Garnish with chives.

Reviews & Comments 5

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  • ethoits 7 years ago
    Made this again last night - the boyfriend had a craving for it, so we grabbed some left over squash and made it happen. We didn't have white wine or mushrooms, but we did have sherry and asparagus. Substituted wine for sherry and asparagus for mushrooms - plus I added a bit of leftover fontina cheese to our meager amount of remaining parmesan. End result = just as yummy. I look forward to experimenting with it more.
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  • chuckieb 7 years ago
    Wow! This is most lovely. Thanks.
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  • ethoits 7 years ago
    Made it last night, and am now currently eating leftovers. I can't get enough of it!
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  • babsalaba 7 years ago
    Oh my. I love a good risotto. This looks fabulous!
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  • kristopher 7 years ago
    +1000 Noms. This sounds and looks sooo good.
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