- 10 cups vegetable stock or water
- 1/3 cup pure olive oil
- 1 large onion, finely chopped
- 1 pound Arborio rice (2 cups)
- 1/2 cup dry white wine
- 2 pounds winter squashpeeled, seeded and cut into 1/4-inch dice
- 3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
- Salt and freshly ground pepper
- Bring the stock to a simmer in a medium saucepan and keep it warm over low heat. Heat the olive oil in a large, wide casserole. Add the onion and cook over moderately low heat, stirring often, until it softens, about 8 minutes. Add the rice and cook over moderate heat, stirring, until the grains are coated with the oil. Add the wine and boil until almost evaporated. Stir in the squash.
- Add about 3 cups of the hot stock to the casserole and cook, stirring constantly with a wooden spoon, until the rice has absorbed most of the stock. Continue to cook the risotto, adding the stock 1 cup at a time and stirring constantly between additions until it is absorbed. The risotto is done when it is creamy and the rice is just tender, about 30 minutes total.
- Remove the casserole from the heat. Stir in the Parmigiano-Reggiano and season with salt and pepper. Spoon the risotto into 12 warmed bowls or soup plates and serve at once.
A fresh and fruity red wine pairs well with this delicate, slightly sweet squash risotto. Choose a wine from Chianti or Montepulciano.
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