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Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes — all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin purée.
- 1 butternut squash, peeled and cubed
- 3/4 Cups brown risotto rice
- 1/3 Cup nutritional yeast
- 5 Teaspoons apple cider vinegar
- 2 Teaspoons paprika
- 2 Teaspoons cumin
- 1 handful of fresh coriander leaves
- 2 sage leaves, chiffonade
- 1/2 lemon, juiced
- 2 Tablespoons olive oil
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
Calories Per Serving320
Folate equivalent (total)41µg10%
Recipe: Easy, Creamy Butternut Squash Risotto
Risotto is the epitome of fast and fancy. It may seem like a dish that’s better left to your favorite Italian restaurant to make, but it’s actually incredibly easy to master at home. It comes together fairly quickly and never fails to impress, which makes it my go-to dish for impromptu dinner parties (regardless of whether they fall on a weeknight or weekend), and also one of the first things I turn to whenever I want to treat myself to something nice for dinner without too much fuss.
This butternut squash version is the one I turn to again and again throughout the fall and winter months. It’s filled with sweet and tender chunks of squash and flavored with earthy sage. It’s creamy, comforting, and exactly what you want to eat this time of year. Here’s how to do it.
An Easy Risotto for Any Night of the Week
Since this risotto comes together easily yet feels super special, it’s as well-suited to a casual Wednesday as it is a nice Saturday dinner with friends. You’ll need 1/2 cup of dry white wine for this recipe, and while I’d typically say stick to dry Pinot Grigio or Sauvignon Blanc, since we’re going the fast and fancy route, just pick the variety of white wine you most enjoy drinking so that you can sip a glass while you stir and enjoy the rest at the table.
To save time, feel free to opt for pre-cut butternut squash instead of peeling and cutting up one yourself. You’ll need about 4 cups of squash cubes you might have to halve the pre-cut pieces, as they’re often sold in larger chunks, but it’s still easier than starting from scratch.
- 1 tablespoon butter
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
Add rice stir to coat. Add wine cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
More Irresistible Risotto Recipes to Try
All three of these risotto recipes use the same easy oven-baked cooking method:
You’ll also enjoy my recipe for Roasted Cherry Tomato and Brown Rice Risotto in my cookbook, Love Real Food. See page 172.
Please let me know how your risotto turns out in the comment. I love hearing from you! Check the notes for a dairy free/vegan option.
We all really enjoyed this recipe and thought it was perfect for fall/winter and when one wants comfort food. I used honeynut squash because that’s what I had, rich homemade vegetable broth, blood oranges, good risotto rice, and it was delicious. The only major substitution was toasted sunflower seeds for the pepitas, because of an intolerance for them by a family member. I didn’t find the recipe difficult, laborious, or time consuming, but I’m used to cooking for four people every single day. I served this as the main course, with a big salad and a cheese plate. This will be a regular dinner for as long as winter squash and pumpkins are in season.
Really enjoyed this, didn't find it too hard to make, though that was probably mitigated by making the puree the previous night. I used parsley, cider, and added 2 cups' worth of chicken broth concentrate to the water due to the reviews mentioning blandness. The one thing I don't get is how they're quite specific about the amount of squash to use, but when I used the two cups specified, I probably had another 4 cups left. a bit baffling since there was no mention of having extra.
This was ok, good enough, but so many other better risotto recipes out there. The pumpkin adds a nice flavor. I used the seeds from the pumpkin - big mistake as they were tough. I used broth, not water.
Excellent flavors and the pepitas are a nice and easy addition of crunchy texture. We didn't have white miso, which would have added umami, but so what. We still would do this again for a fall risotto dish. To compensate for the miso we added real cheese Parmesan when served.
I like this dish a lot. Great flavor and texture. I made a half recipe and put it in the fridge. I was really skeptical about the orange zest but when I pulled it out for dinner 2 days later it was delicious. (Used water and a California Chardonnay For the rice)
I made half a recipe and this still made a TON, I also left off the pumpkin seeds. I think it would have been a nice texture but was fine without. I used vegetable broth instead of water. I think with just water, it would be pretty bland.
Isolation cooking meets Meatless Monday. Had half a butternut squash and two packages of pepitas in the pantry so this recipe was perfect for using up stuff. Made it pretty much as written, just cut it back for two servings. Added a splash of maple syrup because I was over zealous with the smoked paprika. Did not add the orange juice and it was fine. Hubby said it would have been nice with wine! Made the risotto in the microwave - no standing over the stove.
Delicious but very fussy to make. Would probably make the purée again to use on pasta. Also for soup
I'm surprised by the conflicting reviews - This wasn't complicated to make, didn't really take that long in retrospect (even though my risotto DID take 10 minutes longer to cook down since I live at higher altitude), and was plenty flavorful and comforting, even though I omitted all traces of paprika and red pepper flake because of a food intolerance. Everything else was done by-the-recipe (yep, with water, not broth, call me crazy!) and I could not be more pleased. My one question is, we scraped seeds out of the butternut squash - why did we not toast/roast THOSE seeds to put on top instead of the pepitas!? I had already bought pepitas, so I didn't try that this time.
I liked the risotto but found the pepita topping kind of fussy without a big payoff for the fuss. I’ll give the topping another try, but with way less oil (1 TB?). Also didn’t like the dill, might try parsley instead.
This is delicious! I'm curious about the wide variation in reviews. Definitely use a good quality stock and smoked paprika, and don't skip the pumpkin seeds on top. It's not a weeknight meal, but risotto never is. It does make a ton -- I halved the recipe and still could have served 4-6.
Sadly, I found this recipe much too complicated and not worth the effort. In the end it made a huge amount of food which by cook90 standards would be awesome because of the magic of leftovers. For me, it lacked dimension and the fact that it took so so many pots and pans just to make it happen was a ton of work for a weeknight meal. I wish it had more to it. Perhaps as a side dish this could be okay. I found it a little unsatisfying as a meal given how long it took to make.
It was a hit at the party I attended. Not a speck left! Gluten, Dairy, and Vegan friends were very happy with it.
Delicious! Will definitely make this again. Mine didn't come out al dente because I didn't start checking soon enough if it was done. I didn't use anywhere close to the 8 cups of water.
I've loved most of the #c00k90 recipes but I can't say I liked this one. I used half veg broth & half water and I am glad I did because even with that, this dish was not very flavorful. Overall I found it pretty bland. I added cheese & a finishing oil at the end, to try and impart some flavor and make it more interesting but even then, just meh.
We loved this! Because I am an avid participant in Cook90, I had most of the ingredients or close substitutes. I used sweet potatoes and Brown Rice Miso and added some vegetable broth to the risotto. My herbal garnish was parsley and thyme. The dish was divine, and the pepitas added spice and texture. Delicious!
I’m sorry, this was not one of my favorites granted I didn’t have fresh dill and used dry and I substituted a weak veg broth for water. But, this was not a pretty dish after it sat for 5 minutes. I imagine that is why we were to use so much fresh herbs. I didn’t feel the orange zest offered much flavor at all.
Only made one change. I used homemade vegetable stock for half of the water and backed off a little on the salt because the stock had some salt in it already. I thought this dish was fantastic. I added a lot of parsley which made it taste very fresh and the pumpkin (pepitas) seeds were genius! I think they made the dish. Although I was tempted to add some Parmesan cheese, I stopped myself. Did not miss it at all. Wonderful dish and I highly recommend it.
Butternut Squash Risotto
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
Heat broth in a saucepan over low heat. Keep warm.
Add 2 tablespoons butter to the same skillet over medium-low heat. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute.
Reduce heat to low. In 1-cup increments, begin adding broth to the skillet, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, add in another cup to cup-and-a-half of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way.
Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it.
When the rice is tender, add in the cooked squash and turmeric and stir it in gently. Add the cream and Parmesan shavings and stir until it's just combined. Taste and add more salt and pepper as needed.
Sprinkle minced parsley over the top and serve immediately!
A couple of weeks ago, I cooked Butternut Squash & Kale Quesadillas. The same day, because I had hacked into a whole butternut squash and wanted to use it all up, I also whipped up a batch of risotto using the other half of the squash. When both butternut squash dishes were done, I honestly couldn&rsquot decide which one I liked more, so I sorta ate both for dinner.
It was my birthday! And calories don&rsquot count on one&rsquos birthday!
I wound up making a huge amount of risotto, and had leftovers in the fridge for a few days. During those few days, I can&rsquot count the number of times I reached a spoon into the fridge, retrieved a bite of risotto, and gobbled it up cold. And I won&rsquot even mention the helpings I microwaved. It was so irresistibly good, I just couldn&rsquot get enough.
Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection? I dare say the two things are, like, totally M.F.E.O.
(If you don&rsquot know what M.F.E.O. means, you need to watch Sleepless in Seattle at the earliest possible convenience.)
Start by cutting up a butternut squash.
Note: I&rsquom using the same series of butternut squash-dicing photos I used for the Butternut Squash & Kale Quesadillas since I did those two recipes on the same day. In the event someone happens upon this post without seeing the other one, I wanted the directions to be here, too.
First, lop off the top of the squash&hellip
Use a potato or vegetable peeler to peel off the skin, which comes off really easily.
Until you see no more sign of it. Just pure, unadulterated butternut squash.
You can throw this away if you want, or throw it in the compost heap.
Now, cut the squash in half where the skinner part meets the larger part.
Slice both pieces down the middle&hellip
Then use a spoon to scoop the seeds and pulp out of the larger pieces. (The other end of the squash doesn&rsquot have any seeds/pulp, so you won&rsquot have to worry about that.)
Slice the chunks of squash into large slices&hellip
And cut the stacks into sticks.
Then rotate the sticks and cut them into a nice, neat dice!
No matter what your chunks look like, just cut them into sticks and cut the sticks into a dice&hellip
Until the whole dang squash is diced.
Now, to cook the squash, throw some butter and olive oil into a big ol&rsquo skillet&hellip
And throw in the squash. I actually wound up doing two skillets because I wanted the squash to get some nice color and not be crowded.
Sprinkle a good amount of salt in the skillet.
Then add a good amount of pepper.
And then some chili powder, just to give it a little kickarooni.
I just decided I&rsquom going to use the word &ldquokickarooni&rdquo at least fourteen times this week.
Cook the squash over high heat, using a spatula to turn it over gently from time to time, until it&rsquos nice and deep golden brown.
Remove it to a plate and set it aside for a bit.
That was actually the plate I wound up using for the Butternut Squash and Kale Quesadillas, as the squash held together more. This was the plate I designated for the risotto, because the mushiness would only make things more divine.
In the same skillet I used to cook the squash, I added a little extra butter&hellip
Then I threw in some chopped onion, stirred it around, and cooked it a bit.
Risotto is made with Arborio rice. I always have some in my pantry, because to me there&rsquos nothing more tragic than having a hankering for risotto and finding you don&rsquot have any Arborio rice.
I measured about a cup-and-a-half and poured it right into the skillet with the onions.
This&rsquoll make a nice big quantity of risotto. That Arborio swells, man.
Stir it around and cook it over medium-low heat for about a minute&hellip
Then grab the broth. I usually use chicken broth for risotto, but the grocery store in town has been carrying this vegetable broth&hellipand it&rsquos perfect for non-meaty things.
Oh, and another thing: It&rsquos best to heat the broth before you begin to add it to the risotto. But I&rsquom lazy and sometimes I don&rsquot like to go to the trouble of emptying the broth into a saucepan and waiting for it to heat up.
So I just take my chances.
Yep, that&rsquos me. A risk taker in the kitchen. Yep. Uh huh.
So for those of you who&rsquove never made risotto: The gist of it is, you add a total of about five to six cups of broth to the rice, about a cup or so at a time, over the period of 35 to 45 minutes&hellipsometimes a little longer. The rice gradually absorbs the liquid, then you add more. This was the first addition of broth.
Stir it around and let it cook gently&hellip
Then, within several minutes, you&rsquoll notice that the liquid is starting to disappear.
When most of the liquid has been absorbed&hellip
Stir it around gently while it cooks&hellip
Adding more broth when the liquid is all absorbed.
Along the way, add a little salt and pepper&hellip
And keep at it until the rice is tender but still has a teeny bit of a bite to it. I always taste the risotto and check the texture. If it&rsquos too firm, I just add another cup or so of broth and reevaluate!
This is pretty perfect right here&hellip
So I added the whole plate of cooked squash. Mmmmmm!
As I stirred it in, it seemed just a little bit too sticky. So I splashed in just a little more broth to get it to a nice consistency. It was still really hot, so it continued to absorb some of the liquid.
Then, because I love it and because it adds a really lovely golden color to food, I added just a small sprinkle of turmeric.
Oh, and one other thing. Because I love it and because&hellipwell, I love it, I added a tiny splash of heavy cream. I&rsquom talking maybe 3 tablespoons.
I also added another small sprinkle of chili powder, just to give the risotto a little edge.
Summer Squash Risotto
Yield Serves 6 as a main dish , Makes about 2 quarts
- Calories 394
- Fat 10.9 g (16.8%)
- Saturated 2.2 g (10.9%)
- Carbs 59.6 g (19.9%)
- Fiber 3.5 g (14.2%)
- Sugars 3.0 g
- Protein 7.4 g (14.9%)
- Sodium 118.0 mg (4.9%)
(8 cups) low-sodium chicken or vegetable broth
medium yellow onion, finely chopped
Freshly ground white or black pepper
Arborio or Carnaroli rice
zucchini or summer squash, or combination
finely grated Parmesan cheese
thinly sliced fresh basil leaves
Parmesan cheese shavings, as garnish (optional)
Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
Heat the oil in a large, wide pot or Dutch oven over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and toast, stirring occasionally, until the kernels start to make a crackling sound, 1 to 2 minutes. Add the wine and simmer, stirring often, until completely absorbed, 2 to 4 minutes.
Pour a ladleful of the simmering broth over the rice. Let simmer, stirring frequently, until the rice absorbs the liquid. Continue adding broth a ladleful at a time, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you might not use up all of the broth). Meanwhile, grate the zucchini or summer squash on the large holes of a box grater set aside.
When the rice is almost ready (2 to 3 minutes before), stir in the summer squash and continue cooking. When the rice is al dente, remove from heat and stir in the grated Parmesan and basil. Taste and season with more salt and pepper as needed. Serve immediately, topped with Parmesan shavings if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
What could I serve with this Butternut Squash Risotto?
Pea, Pickle and Bacon Potato Salad
Spiralized Apple and Beetroot Salad
Butter Bean Salad
Recipe of the Week! Mushroom and Summer Squash Risotto
Mushroom and Summer Squash Risotto makes great use of bright hued yellow squash. In this pleasing recipe, grated summer squash stands in well for the cheese, adding color and texture.
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal.
Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve! This hearty recipe is from the new softcover edition of Laura Theodore’s Vegan-Ease!
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal. Summer squash stands in well for the cheese, adding color and creaminess. Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve!
2⁄3 cup diced onion
8 ounces cremini or white button mushrooms, chopped
3 cups filtered or spring water, plus more as needed
1 vegan bouillon cube, crumbled
1 cup Arborio rice
½ cup peeled and diced yellow summer squash
Chopped fresh flat leaf parsley, for garnish
Put the onion, mushrooms, 1⁄2 cup water and crumbled bouillon cube into a medium-sized saucepan. Cover and cook over medium heat, stirring occasionally, about 7 minutes, or until soft. Add more water, 2 tablespoons at a time, if needed, to prevent sticking.
Decrease the heat to medium-low (or low) and add 1 cup of the water to the onion-mushroom mixture. Stir in the rice, cover and cook for 7 to 8 minutes, or until the water is almost absorbed. Stir the risotto thoroughly add 1 more cup of water, cover and cook for 8 to 10 more minutes, or until the water is almost completely absorbed.
Stir the risotto again, then stir in 1⁄2 cup water and the squash. Cover and cook 8 to 10 minutes, or until the squash is very soft and water is almost fully absorbed. Stir again. Remove the risotto from the heat, cover and let stand for 7 to 10 minutes to allow the remaining water to be absorbed, stirring one last time. Garnish with parsley serve warm.
My family loves this recipe. It is now part of our regular dinner rotation. We find it very flavorful and do follow some of the suggstions from the other comments. I definitely recommend using the arugala - we think this makes the dish.
It not a bad basic risotto recipe, but I have had creamier risottos. I liked the flavor combination though and it was a great use of leftover roasted squash. I'll probably use my standby risotto recipe with these add-ins.
I used this recipe [with some modifications] as a side dish at Christmas dinner. I actually utilized several of other reviewers suggestions, such as: I used fresh rosemary and since it can be kinda of strong I used about a tsp with the onions at the beginning and then another tsp at the end when adding in the squash. I omitted the "green" of arugula or any of the other suggestions. Besides the rosemary, no other seasoning besides s & p. I cubed all the squash. Kept it simple, straight-forward and it it was very well received at dinner!
We love this recipe. I cube all the squash when raw and roast it in chunks (each 1/2-3/4 inch) to get some nice caramelized flavor throughout. I use rosemary instead of sage. Like someone else, I found that homemade stock was sort of wasted here. I now use better than bouillon, simmered with a parmesan rind. Leftovers are amazing formed into patties, dipped in flour, then egg, then breadcrumbs and pan-fried
I followed the recipe fairly closely, substituting olive oil for the butter and adding a bit more garlic and cheese. I also cut up all the squash for mixing in. It was delicious! The arugula and cumin save it from being too bland. We're not big eaters, but still, I don't know if this is enough for six main-course servings unless there's something else on the menu.
My husband and I both loved this, pretty much as written. We are great fans of arugula, though - to my mind it would not have been as delicious without that nice nutty flavor the arugula brings. I did not save any squash for serving - it all went into the dish. As some of it was very cooked, it didn't exactly "cube" very well. But - that was fine. The dish is also beautiful, with the golden color from squash that smashes up contrasting with the bright green of the arugula. Served with grilled asparagus it was a great meal!
Good basic recipe but agree, needs additions. I added a package of sliced Cremini mushrooms after cooking shallots and garlic in olive oil and 1/2 C white wine. (used shallots instead of onions.) As per other reviews, I omitted the cumin, used more sage, and fresh ground pepper. The arugula was a little bitter for me. Next time I will try asparagus.
Good recipe. Used homemade veggie stock (added the roasted squash peel as the stok was finishing-made it very flavorful). Also added some sautéed asparagus (instead of arugula or spinach) at the end to give some texture.
I usually make the Butternut Squash Risotto recipe from Gourmet October 95, but was in the mood for sage so I worked with this one. Made a few changes, which I borrowed from the other recipe / have become my standard risotto tweaks: cooked the garlic at the end of the onion, added about 1/2 cup chardonnay before starting to add broth. I added a dash of nutmeg per other reviewers, probably doubled the sage, and skipped the greens. For the squash, I brushed 2 halves with olive oil and roasted them cut side down in about 1/4 inch of water for 30 minutes. Then I course chopped the bulbs, cubed the straight parts, and added both to the risotto about 2/3 of the way through. It needed salt at the end, even with Reggiano. It was pretty good I anticipate the flavors will blend better and the leftovers will be delicious.
Wonderful! The cumin and sage nicely offset the sweetness of the roasted Butternut. First time making this but I highly recommend this.
I'm surprised this recipe has gotten so many positive reviews. I thought it was extremely bland and the arugula left a bitter aftertaste. After tasting it, I added pepper, an extra teaspoon of salt and an extra 3/4 cup of cheese. That made it passable, but nothing special. Disappointing.
I've made this recipe twice and it turned out great both times. I cook for myself so I halved it and it was a perfect amount. It was enough for a meal with a lunch worth of left overs. I'm not sold on the arugula, it might be too much of a contrast for my taste. In preparing the squash I just peel and seed the whole thing and chop it up into 1 in pieces before cooking. Beware, this reduces the cooking time so keep an eye on them but it saves time and is a lot easier. Also, didn't wait to start cooking the risotto, I don't really understand that instruction cause it takes longer to do the rice than to roast the squash.
Delicious and healthy recipe. Very creamy and easily hearty enough for a full meal. My substitutes (because I didn't have the exact ingredients): Poultry seasoning (about 1/2 tsp) instead of sage and Pecorino (about 3T b/c that's all I had) instead of Parmigiano-Reggiano.
Very good. I followed recipe exactly, except I cut up all the squash and mixed in. The sage gave it a nice freshness, and the squash kept a firm bite (though it was definitely cooked fully) -- texture was very good. It did take longer than 18 mins. to absorb all the broth, and I needed to add more broth. My (homemade) broth was not strong tasting -- next time I would use Better than Boullion to punch it up a little.
Very tasty. I thought the squash slices caramelized in the oven was key. I put in peas instead of arugula as another reviewer suggested, and thought it was a great substitution. I put in cumin seeds instead of ground cumin and liked that added flavor (but I am a fan of cumin).
This was hands down the best risotto I have made! Minor changes: left out the cumin, added cooked bacon and a handful of chopped roasted garlic that was roasted the same time as the squash. I did not serve it over squash, instead served with a side of Epi's ɺrugula w/garlic croutons salad'. Can't wait for the leftovers!
Delicious! I used swiss chard instead of arugula and left out the cumin. Absolutely great as a main dish.
This is my go-to for vegetarians and vegans . it looks spectacular and tastes unbelievably good. Note: definitely use the fresh sage -- makes a difference! I also prefer the arugula over the spinach, because it gives it a little more of a "bite" -- otherwise it can taste a little too sweet for my tastes. Also, make sure you cut the butternut slices at least 1 and 1/2 inches -- it's too hard to cut the chunks away from the skin.
Blech. This is the worst risotto I've ever made. The combination of the lovely, sweet roasted squash, the pungent cheese, and the overly strong flavor of sage is totally disharmonious. We ate a little and threw the rest away -- and, it is hoped, out of memory.
YUM! I used veggie stock and didn't reserve 6 slices of squash to serve the risotto on--just cut it all up to stir into the risotto. Truly, truly delicious. I also doubled the garlic and sage, based on some of the reviews. Eating my leftovers for lunch right now!
Very tasty! It would make a great side dish for Thanksgiving. I made a few changes to the recipe. I added 1 cup of dry white wine after adding the rice and cooked it until the wine was absorbed by the rice. I wasn't too sure about the cumin, so I only added a 1/4 tsp and added a 1/4 tsp of saffron. I added more cheese, 1/2 cup. I used 4 cups of chicken stock and 2 cups water. I did not add the sage or arugula/spinach. Overall, it was creamy and perfect!
The fresh sage is a really delicious touch to this recipe. I left the arugula out of the risotto and instead served the risotto over a bed of arugula, which turned out very nicely and added another texture. The slices of roasted squash on the side were tasty, but difficult to eat politely. My friends and family didn't mind, but it would be awkward in some situations.
I make risotto fairly often and thought I would try a new recipe. This was pretty good. I used a little bit of white wine and the chicken broth, mixed in the whole squash (didn't serve it over pieces) and left out the spinach and arugula. I was wary of adding the cumin, but honestly, at the end, I couldn't even taste it. Pretty good.
It was a very easy recipe to follow. Risotto is always time consuming, so expect that, but other than that it received rave reviews. I made it with spinach instead of arugula and veggie broth instead of chicken. I def recommend!
In a saucepan over high heat, bring turkey or chicken stock to a boil. Reduce heat to low and bring to a simmer.
In another saucepan over medium-high heat, melt butter and sauté onion for 5 minutes, or until translucent. Add rice and stir well to coat.
Cook, stirring often, for 3 minutes, being careful not to brown rice or onion.
Add 1-½ cups hot stock to rice mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until the rice is barely al dente.
Add squash and remaining stock. Cook for 1 minute. Add cheese and stir until well incorporated.