How to make it

  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. Place the squash on a sheet pan and toss it with 1 TB olive oil, salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender (I like to squish mine a little with a fork so it's not big chunks). Set aside.
  • Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  • In a heavy-bottomed pot or Dutch oven, melt 1 TB butter and 1 TB olive oil saute shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains.
  • Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • Off the heat, add the roasted squash cubes, remaining 1 TB of butter and Parmesan. Mix well and serve with Arugula salad on side.

Reviews & Comments 4

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    " It was excellent "
    lasaf ate it and said...
    I hate to throw more forks at you after you crawled out from the other 510. But geez this sounds good. Duck.
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    " It was excellent "
    trigger ate it and said...
    I am 100 percent in agreement with you about fresh home made stock.Kudos just for mentioning that.
    You know I am all over this kind of recipe it is so attractive on several levels. The color balance from both the salad and risotto combined with the textures between the rice and leaves is striking.
    Plus I love that salad to death it is one I make often.
    Five hundred forks and a great big happy smile :)
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  • barbiemensher 10 years ago
    *drool* Beautiful! God I love your recipes. I have a digital camera now - first one of my life - and as soon as I figure out how to use it, look out! ;) I learnt a little trick lately for my risotto, btw - a nug of mascarpone in lieu of butter adds a creaminess that is indescribably good. Food for thought?
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum, yum, yum, yum, yum. Greatness here my friend and a very high 5.
    Was this review helpful? Yes Flag

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