Squash Risotto

Squash Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 6⅓

    cups vegetable or chicken stock

  • 1

    squash, roasted

  • 4

    tbsp extra virgin olive oil

  • ½

    onion chopped

  • 1

    cup celery, diced small

  • 2

    cups arborio rice

  • cup white wine

  • 1

    tbsp fresh rosemary

  • 150

    g Rathtrevor or Provolone cheese, shredded

  • ½

    White Moon Cheese, or 100 g Brie

  • ½

    tsp salt

  • cracked pepper


In a medium pot bring vegetable or chicken stock to a boil and keep hot. In a heavy bottomed pot heat oil on medium heat and brown onion and celery. Add rice, stirring vigorously for about 3 1/2 minutes or until rice feels too hot to touch. Add previously roasted squash pulp and continue to stir vigorously. Add wine a little at a time and stir. When wine has all evaporated, start adding hot stock slowly, not more than 2 ladles at a time, while continuing to stir. 15 minutes into cooking, add chopped rosemary. When rice has reached desired tenderness, add cheeses, cracked pepper, and stir. Let rest for a few moments and then serve. If desired, garnish each plate with a little extra shredded cheese and a few drips of pumpkin seed oil. Leftovers can be turned into small patties and pan-fried the following day for beautiful risotto cakes.


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