Risotto con Zucca

By LeeBoruchow

Risotto with acorn squash.

Ingredients

• 1/4 cup extra-virgin oilive oil
• 1 medium onion, 1/4" dice
• 1 small acorn squash, peeled and seeded, 1/4" dice
• 1 1/2 cups arborio, carnaroli, or vialone nano rice
• 1/2 cup dry white wine
• 8 cups chicken stock, hot
• 4 tbsp unsalted butter
• 1/2 cup grated parmigiano reggiano, plus more for garnish
• salt and pepper

Details

Servings 4

Preparation

Step 1

In a 10-12" saute pan, heat oil over medium heat. Add onion and squash and cook until soft but not browned. Add rice and stir until toasted and opaque, 3-4 mins.

Add wine and cook until entirely evaporated. Add a ladle of stock and cook, stirring, until absorbed. Continue stirring and adding stock a ladle at a time, waiting until liquid is absorbed each time before adding more. Repeat this until the rice is creamy and al dente, about 18 minutes.

Remove pan from heat, add butter and cheese and stir vigorously until well mixed. Season and serve with additional cheese.