Cooked - Roasted Kuri Squash Risotto

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Kuri Squash Risotto

1.0

1 medium red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender

1 tablespoon olive oil

3-4 slices proscuitto

6-8 fresh sage leaves

½ yellow onion, finely diced

2 large cloves garlic, finely minced

¼ teaspoon each fresh or dry parsley, sage, rosemary, thyme. Fresh will give you a better flavor.

1 cup Arborio rice

¼ cup dry white wine

3 ½ cups stock of your choice (I prefer homemade chicken stock)

¼ cup finely grated parmesan cheese

2 tablespoons fresh goats cheese or mascarpone cheese

Salt and pepper to taste

Heat olive oil in a saucepan over medium-high heat. Add proscuitto and sage, cook until crisp and remove with a slotted spoon, placing on a paper towel lined plate until ready to serve.
To the same saucepan now containing the flavored olive oil, add onion and cook for 2 minutes until translucent.
Add garlic, herbs, and rice then stir for about 5 minutes until rice is coated with olive oil and onions start to get just a bit of color. You do not want the onions to brown too much so if need be, lower your heat to medium.
Add wine, stir and cook until wine is evaporated then add squash and 1 cup of the chicken stock.
Stir slowly while cooking until the rice has absorbed all of the liquid. Repeat this process until rice is cooked (15 minutes for me), then stir in parmesan cheese and goats cheese.
Season to taste, serve with crispy proscuitto and sage.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 119 weeks ago

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