Squash Risotto

This recipe just keeps on going. We make it with leftover acorn or butternut squash (mashed sweet potatoes work well, too), and then make rice pancakes with it the next day. One of the keys to successful risotto is to keep the stock hot so that when you add it to the rice, it doesn’t cool everything down.

Photo Credit: 

Josie Grant/Shutterstock


4 cups turkey or chicken stock, divided
2 tablespoons unsalted butter
1 small onion, finely diced
3 cups Arborio or Carnaroli rice
2 cups leftover mashed squash
1/2 cup freshly grated Parmesan cheese


In a saucepan over high heat, bring turkey or chicken stock to a boil. Reduce heat to low and bring to a simmer.

In another saucepan over medium-high heat, melt butter and sauté onion for 5 minutes, or until translucent. Add rice and stir well to coat.

Cook, stirring often, for 3 minutes, being careful not to brown rice or onion.

Add 1-½ cups hot stock to rice mixture and stir until most of the liquid is absorbed. Add another 1 cup hot stock and stir until most of the liquid is absorbed. Repeat with another 1 cup hot stock until the rice is barely al dente.

Add squash and remaining stock. Cook for 1 minute. Add cheese and stir until well incorporated.


Makes 6 servings.

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