Sweet Dumpling Squash Risotto

Image by Inside the Rustic Kitchen
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Sweet Dumpling Squash Risotto
Two comforting textures come together in this hearty one-pot meal that's fancy yet simple enough for weeknights.
Prep Time 15 minutes
Cook Time 1 hour
Servings
6
Ingredients
  • 4 cups Sweet Dumpling squash (diced into 1/2 inch cubes)
  • 2 cups Arborio rice
  • 2 cloves garlic (minced)
  • 4 shallots (finely chopped)
  • 2 tbsp butter
  • 3/4 cup grated parmesan cheese
  • 1/2 cup white wine (dry)
  • 6-8 sprigs fresh thyme (destemmed)
  • freshly ground pepper
  • salt
Prep Time 15 minutes
Cook Time 1 hour
Servings
6
Ingredients
  • 4 cups Sweet Dumpling squash (diced into 1/2 inch cubes)
  • 2 cups Arborio rice
  • 2 cloves garlic (minced)
  • 4 shallots (finely chopped)
  • 2 tbsp butter
  • 3/4 cup grated parmesan cheese
  • 1/2 cup white wine (dry)
  • 6-8 sprigs fresh thyme (destemmed)
  • freshly ground pepper
  • salt
Instructions
  1. Season squash with salt and pepper and sautee over medium heat for 3 minutes. Add a small splash of white wine and continue sauteeing for another 3 minutes. Place in a bowl and set aside.
  2. Sprinkle garlic and shallots with a pinch of salt and sautee in butter over medium-low heat until fragrant and soft.
  3. Add rice and fry for about 4 minutes. Add the remaining white wine and cook until evaporated, about 2 minutes.
  4. Slowly stir in 1 cup of broth and add the thyme. Stir constantly for 5 minutes (or until broth is absorbed).
  5. Add more broth 1/2 cup at a time, continuing to stir constantly, until all broth has been absorbed.
  6. Add the squash and stir for about 1 minute.
  7. Reduce the heat to low and gradually sprinkle the parmesan cheese while stirring.
  8. Serve with more parmesan and freshly ground pepper.
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