Total Time: 30
Yield: 6 servings
This squash risotto recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet potatoes work well, too), and then make rice pancakes with it the next day. One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.
- 7 cups reduced-sodium turkey or chicken stock
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 1/2 teaspoons kosher or sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1 3/4 cups arborio or carnaroli rice
- 1 1/2 cups puréed leftover squash (see Note)
- 2 tablespoons brown sugar (optional)
- 3/4 cup freshly grated Parmesan cheese
- Garnish: Sautéed diced squash (optional)
In a medium (2- to 3-quart) saucepan over high heat, bring turkey or chicken stock to a boil; then reduce heat to low and let it simmer.
In a large (3- to 4-quart) saucepan over medium-high heat, melt butter, then add onion, salt, pepper, and nutmeg and cook, stirring occasionally, until translucent, about 6 minutes. Add rice and stir to coat. Cook, stirring often, about 3 minutes, being careful not to brown rice or onion. Add about 1-1/2 cups hot stock to rice/onion mixture and stir until most of the liquid is absorbed.
Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with additional stock, 1 cup at a time, until the rice is barely al dente. You may not need all the liquid, depending on your rice. Add the squash purée and stir. Taste the risotto and add the brown sugar and any additional salt if desired. Add cheese and stir until well incorporated.