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Butternut Squash Risotto

Grains
  • Prep Time -
  • Cook Time -
  • Serves 6
Martha Stewart

Recipe Provided By: Martha Stewart

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Martha Stewart on Yahoo! Food


Average (14 Ratings): 3 out of 5 stars

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All 2 Reviews


1. Ingredients

  1. 1 medium butternut squash
  2. 6 cups homemade chicken stock, or canned low-sodium chicken broth
  3. 2 tablespoons unsalted butter
  4. 1 tablespoon olive oil
  5. 4 shallots, minced
  6. 2 cups Arborio rice
  7. 1/2 cup dry white wine
  8. Freshly grated nutmeg
  9. Salt and freshly ground black pepper
  10. 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
  11. 1/2 cup freshly grated Parmesan cheese

Nutrition Info

Per Serving

  • Calories: 534 kcal
  • Carbohydrates: 91 g
  • Dietary Fiber: 8 g
  • Fat: 10 g
  • Protein: 13 g
  • Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
  2. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.

Yield: 6 servings

3. Still Hungry?

Constant stirring gives risotto its creamy texture.

Rate This Recipe

Average (14 Ratings): 3 out of 5 stars

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  • Vegetarian???

    mother_amethyst - May 24, 2007 10:44:26 AM PST
    Once again a recipe posted as "vegetarian" contains chicken stock. It\'s easy to substitute vegetable stock, but why make it chicken in the first place, in a purportedly vegetarian recipe? Also, this recipe takes three large pots plus fussy stirring & adding stock "one ladleful at a time". It\'s good, but be warned, it\'s labor- and time-intensive. Professional chefs may have a pot washer, but most of us have to wash our own!

    2 of 4 found this review helpful.

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  • Nice Risotto

    beachmedic78 - August 12, 2009 04:24:43 PM PST
    It was a very tasty dish! I substituted pork stock from my previous evening\\'s meal. It is a labor intensive process that dirties a few pots and pans; so it\\'s not for a busy evening. I found it thoroughly enjoyable and I\\'d gladly make it again.

    Was this review helpful to you? Yes - No Report Abuse

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