Risotto con la Zucca

Recipe SLIGHTLY adapted from Molto Italiano

  • ¼ c EVOO
  • 1 Vidalia onion, diced into ¼” pieces
  • ½ butternut squash cut into 1” chunks
  • 1 ½ c Arborio rice
  • ½ c dry white wine
  • 8 c chicken stock, heated until hot
  • 4 tbs unsalted butter
  • ½ c freshly grated Parmigiano-Reggiano, plus more for serving
  • Salt and freshly ground black pepper


  • In a 10- to 12-inch saute pan, heat the olive oil over medium heat until almost smoking.
  • Add the onion and squash and cook until the onion is softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  • Add the wine, then add a 4- to 6-ounce ladleful of the stock and cook, stirring, until the liquid is absorbed.
  • Continue stirring and adding the stock a ladleful a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes.
  • Remove the pan from the heat, add the butter and Parmigiano, and stir vigorously until well mixed, about 25 seconds.
  • Season with salt and pepper.
  • Divide the risotto among four warmed plates, and serve with additional Parmigiano.

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