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     Winter Squash Risotto Header

                            Winter Squash Risotto
   Winter Squash Risotto Photo
Category: Pasta & Rice
Servings: 6
Total time: 45 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 2 cups rice

- 1 1/2 to 2 pounds winter squash, peeled, seeded and chopped (butternut, delicata, kabocha, sugar pumpkin, carnival squash are all good choices)

- 1/2 small onion, minced

- 2 cloves garlic, peeled and minced

- 4 to 6 cups water, vegetable broth or chicken broth

- 1/2 cup Parmigian Reggiano cheese, grated

- 1/3 cup extra virgin olive oil

- 2 tablespoons butter

- Salt


1.  In a stock pan, bring the water or broth to a low simmer.

2.  In a large sauté pan, add the onion, garlic, olive oil and a spoonful of the water or broth. Sauté the ingredients over medium high heat for 3 - 5 minutes until the onion begins to turn translucent.

3.  Add the winter squash to the pan with 1 cup of the water or broth. Cover the pan and cook for 10 to 15 minutes or until the squash begins to soften.




4.  Add the rice to the pan with 2 cups of the water or broth. Stir all ingredients together to combine well.

5.  Continue stirring until the rice has almost absorbed all of the liquid in the pan, and then add another cup of the water or broth to the pan. As you continue stirring, mash the squash so that it breaks down even further into a smooth puree.

6.  Repeat step five until the rice is soft but is still al dente. It should have a bit of a bite to it - about 25 minutes.

7.  When the rice has finished cooking, remove the pan from the heat and stir in the Parmigiano and the butter. Add salt to taste.

8.  Serve hot.