BUTTERNUT SQUASH RISOTTO

butternut squash risotto

Risotto alla Zucca - 100per100 Italian Recipes

BUTTERNUT SQUASH RISOTTO - 100per100 Italian Recipes Risotto con la Zucca, Parmigiano Reggiano e Aceto Balsamico di Modena Butternut Squash Risotto, with Parmigiano Reggiano and Balsamic Vinegar of Modena

Posted by I LOVE ITALIAN FOOD on Friday, September 14, 2018

Risotto alla zucca is a famous Italian first dish, spread in the whole country. The sweat and delicious taste of the squash will certainly delight you. A can’t – miss plate on your tables!

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Butternut squash risotto
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Prep Time 1 hour
Cook Time 50 minutes
Servings
people
Prep Time 1 hour
Cook Time 50 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt half the butter in a large pot.

  2. Sauté onions in butter until tender.

  3. Add cubed butternut squash and stir together.

  4. Stir in half of the white wine.
  5. Let simmer until cooked.

  6. Set aside 1 cup cooked squash and puree the rest with an emulsion blender.
  7. Melt butter in a large, deep pan, reserving a few cubes.

  8. Add rice to the butter and stir in the pan until rice is fulled coated.

  9. Add the rest of the white wine and stir with the rice.

  10. Add one ladle of meat broth and simmer.

  11. Mix in one ladle of squash puree.

  12. Let simmer.

  13. Add another ladle of meat broth, followed by another ladle of squash puree.
  14. Stir in the salt.

  15. Let simmer until rice is almost cooked.

  16. Add remaining squash, butter, and freshly grated Parmigiano Reggiano.

  17. Stir together until creamy.
  18. Top with fresh rosemary and Aceto Balsamico di Modena P.D.O.
Recipe Notes