Winter Squash Risotto
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 winter squash (approx 2 lbs)
  • 4-5 cups chicken or veggie stock
  • 2 Tbs butter
  • 1 small onion, finely chopped
  • 2 small garlics, finely chopped
  • 1½ cups Arborio rice
  • ½ cup tawny port or other dessert wine
  • 3 Tbs chopped fresh sage
  • salt and pepper to taste
  • Parmesan cheese to garnish (optional)
  1. Preheat oven to 450. Cut squash in half, scoop out seeds and pulp, line a cooking sheet with foil and bake squash cut side down. 45 minutes or until soft and roasted. Set aside to cool slightly
  2. About 15 minute before squash is done heat the stock in a saucepan. Keep it at a low simmer.
  3. In a large saucepan on medium to low heat melt butter. Add onions and cook 3 or 4 minutes until they begin to soften. Add garlic and cook 2 minutes. Add rice and toss in the butter 1- 2 minutes.
  4. Add tawny port and cook until it is absorbed. Add ½ cup simmering stock. Stir until absorbed. Repeat. Risotto mixture should remain at a simmer. Continue to add stock until the rice is cooked and creamy but a little al dente. About 20 minutes Turn off heat. Scoop roasted squash into rice, add chopped sage, stir to incorporate. Add salt and pepper to taste.
* To be honest my port to stock liquid ratio leaned portside. Get a little crazy if you want. It's delicious.
Recipe by Tasting Pour by Jade Helm at