American

Mascarpone Butternut Squash Risotto

by:
November 11, 2024
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Mascarpone Butternut Squash Risotto
Photo by Ty Mecham
  • Prep time 45 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

This creamy, squash-studded risotto is the perfect fall dish. Warmed vegetable broth is slowly incorporated into wine-infused rice and butternut squash is roasted and added for a lovely sweet note. The dish is finished with a generous helping of BelGioioso Parmesan and a swirl of BelGioioso Mascarpone. Once plated, toasted, chopped walnuts add a delicious crush and the perfect finish. —Anna Francese Gass

Test Kitchen Notes

This recipe is presented in partnership with BelGioioso. —The Editors

What You'll Need
Ingredients
  • 1 cup walnuts
  • 1 large (1 1/2 to 2 pounds) butternut squash
  • 1/4 cup extra-virgin olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly cracked black pepper
  • 6 cups vegetable broth
  • 1/2 cup yellow onion, diced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1 cup BelGioioso Parmesan, plus more for garnish
  • 4 to 6 ounces BelGioioso Mascarpone
Directions
  1. Preheat the oven to 400°F
  2. Place the walnuts on a baking sheet. Toast them in the oven for 15 minutes until fragrant. Chop and set aside.
  3. While the walnuts are toasting, peel and chop the squash into ½ inch cubes. Place on a baking sheet. Drizzle with olive oil, 1 teaspoon kosher salt and 1 teaspoon fresh cracked pepper. Place in the oven for 30 minutes.
  4. While the squash is roasting, heat the broth in a small saucepan. Bring to a boil and then reduce to a simmer.
  5. Place a large Dutch oven on the burner next to the broth and heat remaining oil to medium. Add the onion and a teaspoon of salt and sauté until translucent, about 3 minutes.
  6. Add the rice and stir to coat with the oil and onion.Increase to high heat and add the wine. Allow to cook for 2 minutes and then, reduce heat to medium.
  7. Add 2 cups of the broth and mix to combine. Stir occasionally and allow to cook for 7 minutes, until most of the broth has been absorbed.
  8. Add another 2 cups of broth and repeat the process.
  9. Once the rice has absorbed the broth, add another cup until the rice is cooked through, about 35 minutes total.
  10. Remove the rice from the heat, fold in the butternut squash, BelGioioso Mascarpone and Parmesan cheeses.
  11. Garnish with chopped walnuts and more Parmesan to taste. Serve immediately.
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Anna Francese Gass
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

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