Filed Under: main-dish, roast, Under 20 Mins, Vegetables

Squash Risotto

A warm, creamy and family-friendly comfort food that looks as though it took hours to make!

April 8th, 2012

Recipe submitted by Darcie Peel, White Rock, BC
Recipe tested by Laurie Robertson

Prep Time
10 minutes
Cook Time
40 minutes
  • 1 butternut squash
  • 2 teaspoons olive oil
  • 1 small red onion
  • 2 apples
  • 3 cloves chopped or 1 tsp of pre-chopped garlic
  • 6 cups of chicken stock
  • ½ teaspoon of coriander
  • ½ teaspoon of nutmeg
  • 3½ cups risotto rice
  • 2 tablespoons butter
  1. Cut up squash in cubes, equal sizes. Add enough olive oil to coat the pieces of squash, and to make sure the pieces do not stick together. Roast in oven at 400ºF for 15 - 20 minutes.

  2. Chop up apples into ¼-inch cubes. Melt butter or olive oil and cook onion, apple and garlic mixture together until softened. Boil 2 cups of chicken stock.

  3. Add risotto rice to mixture, warm for 2 minutes until hot but not browned. Add a ladle of chicken stock to the mixture, stir and let absorb.

  4. When chicken stock almost entirely absorbed, repeat the process with another ladle of chicken stock. This should take 18 - 20 minutes and you might not use all the chicken stock.

  5. After the second ladle has absorbed, taste to make sure risotto is tender and season with salt, and coriander and nutmeg. Add final ladle and then remove from heat.

  6. Whip in an extra 1 tablespoon of butter in to make creamier, if desired.

  7. Serve at once.

Squash Risotto
Photography by Laurie Robertson

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