NPR News

Squash Risotto

NPR

Published October 26, 2010 at 2:14 PM EDT

This is a wonderful fall dish, adapted from Lidia's Table by Lidia Bastianich (William Morrow 1998). I had some already cut squash of two varieties -- yellow and orange -- and used them both. Very colorful. You could also add diced apples and a little cinnamon.

Makes 6 servings

1 pound buttercup, butternut or calabaza squash (or other medium-dry squash), peeled, seeded and cut into 1/4-inch cubes

3 tablespoons extra-virgin olive oil

1 cup minced onions

2 tablespoons minced shallots

2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

6 1/2 cups hot chicken broth

1/2 teaspoon salt, or as needed

1/2 cup chopped scallions (about 6)

Pinch freshly grated nutmeg

2 tablespoons unsalted butter, cut in small pieces

1/2 cup freshly grated Parmesan

Freshly ground black pepper, to taste

Steam squash until tender but firm, about 10 minutes. Transfer half to a food processor or blender and process until smooth. Scrape out the puree into a small bowl. Set puree and diced squash aside.

In a heavy, wide 3- to 4-quart casserole dish or pot, heat the olive oil over medium heat. Cook the onions and shallots until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot broth and 1/2 teaspoon salt. Cook, stirring constantly, until all of the broth has been absorbed.

Add the squash puree, diced squash and scallions. Continue to add hot broth in small batches -- just enough to completely moisten the rice -- and cook until each addition has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently until the mixture is creamy but al dente. This should take 15 to 20 minutes from the first addition of stock.

Remove from heat. Beat in the butter until melted, then the cheese. Adjust seasoning with salt and pepper, if needed.

Serve immediately.