Creamy Squash Rissotto

October  7, 2013
0 Ratings
  • Serves 6
Author Notes

This originally saw Emeril make this recipe with duck - but since my market doesn't carry duck, I improvised a bit and took the meat out of it... making it the perfect side dish recipe for the cooler days (and nights) of fall and winter. I first made this for my family at Thanksgiving years ago to the protest of my father - he didn't think it was traditional Thanksgiving fare. One taste and all the protests went away... and mysteriously, so did all the leftovers. —Jodi Hoatson

What You'll Need
  • 2 cups rice (I prefer Arborio)
  • 2 tablespoons butter
  • 1/3 cup chopped shallots or onion
  • 1 1/2 cups butternut, buttercup or acorn squash
  • 4-5 cups chicken stock
  • 1/2 cup parmesan
  • 1 tablespoon sage
  • 1 tablespoon ground pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup cream
  1. Place butter and shallots/onions in pan on medium heat to cook through onions. Season with a pinch of salt and add rice and stir until butter absorbed and rice is starting to brown. Add the chicken stock 1/2 cup at a time and stir until all the liquid is absorbed. (rice should be nearly cooked through) When completed with stock, add squash, sage and pepper. After it begins to bubble, add cream and bring to a bubble again. Add parmesan and stir. Add salt to taste.

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