Squash Risotto

Recipe for Squash Risotto
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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 cooked 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.

Preparation Time

30 Minutes

Total Time

40 Minutes

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