This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.
Here are more great risotto recipes.
Ingredients
- ½ pound winter squash
- 1 pound Carnaroli or Arborio rice
- 4 tablespoons butter, plus 2 tablespoons for greasing dish
- 1 medium onion, diced, about 1 cup
- 1 medium leek, white and tender green part, diced, about 1 cup
- Pinch of saffron (optional)
- Salt and pepper
- 3 cups squash broth (see note) or chicken broth, hot
- 8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups
- 1 cup fresh ricotta
- 4 ounces Parmesan, grated, about 3/4 cup
- 2 teaspoons lemon zest
- 1 cup coarse dry bread crumbs
- 3 tablespoons chopped parsley
- Nutritional Information
Nutritional analysis per serving (6 servings)
778 calories; 35 grams fat; 21 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 31 grams protein; 105 milligrams cholesterol; 722 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)
- Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.
- In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.
- Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.
- Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.
- To make squash broth, combine 2 cups chopped winter squash or squash scraps, 1/2 sliced small onion, 2 sliced garlic cloves, 1/2 bay leaf and a thyme sprig. Cover with 6 cups water, simmer for 20 minutes and strain.
1 hour
Dining and Cooking