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Slowly cooking the butternut squash along with the rice not only makes this a simple one-pot dish, it allows every drop of flavor to infuse the risotto. Slideshow:

Kate Winslow
October 2014

Gallery

© Guy Ambrosino

Recipe Summary

active:
40 mins
total:
55 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the chicken broth in a medium saucepan and bring to a simmer over moderate heat, reduce heat to moderately low and continue to simmer gently.

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  • Heat the olive oil in a medium heavy pot over moderate heat. Add the onion and cook until translucent and softened, about 5 minutes. Add the squash, cover and cook, stirring occasionally, until the squash begins to soften, about 10 minutes.

  • Add the rice and stir to coat with the oil and juices. Stir in the vermouth and cook, stirring, until evaporated.

  • Begin to add the hot broth, 1 cup at a time, stirring until the broth has been absorbed. Continue adding the broth, 1 cup at a time, until the rice is plump and tender, but still slightly soupy.

  • Add the cheese and stir until melted. Season to taste with salt and pepper. Spoon the risotto into warm bowls, top with chives and serve immediately.

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