Winter Squash Risotto

Rating: 4.75 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
1 hr
Servings:
4
Nutrition Profile:
Gluten-Free
Vegetarian
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

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  • Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

  • Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Tips

Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

Nutrition Facts

Serving Size: about 1 1/2 cups
Per Serving:
405 calories; protein 12.4g; carbohydrates 64.1g; dietary fiber 4.9g; sugars 6.4g; fat 10.1g; saturated fat 2.6g; cholesterol 8.6mg; vitamin a iu 11398.1IU; vitamin c 24.4mg; folate 57.3mcg; calcium 147.7mg; iron 2.2mg; magnesium 57.8mg; potassium 787.8mg; sodium 1174.1mg; thiamin 0.2mg.
Exchanges:

2 1/2 starch, 1 vegetable, 2 fat
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Reviews (6)

Read More Reviews
16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
hhthomas8@gmail.com
Rating: 5 stars
10/29/2011
SO good! I used sauteed summer squash instead of butternut and added some cooked chicken strips in the last addition of broth. It was great and a great next-day packed lunch too. Pros: Reheats well savory and delicious Cons: Takes forever to cook Read More
undergroundbee@yahoo.com
Rating: 5 stars
10/29/2011
Tasty and easy! I really loved this recipe. This was my first risotto recipe that I made it myself and I absolutely loved it. The risotto came out very flavorful and creamy - it did take time to cook up but recipe and ingredients are simple enough that I didnt' have to buy any extra herbs and seasoning that i might not use again. Great budget saver! Pros: healthy great lunch and dinner Cons: it's time consuming to cut up kuri kabocha Read More
Natalie Chapla
Rating: 5 stars
10/13/2018
I've made this recipe numerous times... YUM YUM!!!! Used delicata squash tonight (usually use butternut). Delicious as always!!!! Read More
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EatingWell User
Rating: 4 stars
02/04/2012
I followed another reviewer's advice and cut ths squash into smaller cubes. I could't find shiitake so I used small portabella and fresh thyme along with homemade chicken stock. Very tasty very satisfying. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This risotto was delicious & full of flavor. I ended up using an additional cup of stock just fyi. Although any risotto is a time consuming procedure it is definitely worth the efforts. And the best part is drinking the rest of the bottle of wine you didn't use in the recipe. Read More
EatingWell User
Rating: 5 stars
11/23/2011
Came out great Followed the recipe with a few minor changes. I did listen to previous reviews and cut the squash up smaller. Cooked it for longer than 5 minutes just to make sure it would be cooked all the way by the end. Used baby bella mushrooms instead. Even though it's not eating well I added two tablespoons of butter when I added the cheese at the end. Pros: Budget friendly Read More
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rheyman@ameritech.net
Rating: 5 stars
10/27/2013
Loved this recipe I roasted the squash first which made it easier to cut and also allowed the sweet flavor of the squash to infuse the risotto. Pros: Healthy and Delicious Cons: None Read More
EatingWell User
Rating: 5 stars
10/29/2011
My sister sent me the recipe over Facebook. She's been buying the squash pre-chopped I bought a whole squash and she told me that I have to bake it before chopping. That should be specified in the instructions because it's taking a while for them to soften up and it was extremely hard to cut even with miracle-blade knives. Read More
EatingWell User
Rating: 5 stars
12/12/2011
I loved this This recipe was so tasty! I have never cooked risotto or cooked with butternut squash but this recipe was easy. I cut the squash in 1/2 cubes and it came out perfectly. Otherwise I followed the instructions exactly. The saffron added great flavor. I was surprised at how the flavor of butternut squash ran through the entire dish making it almost candied. I highly recommend. Pros: delicious Cons: time consuming Read More
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