Risotto With Squash

Risotto with Squash


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This classic Italian recipe mixes al dente rice with gooey, savory cheese. Top this dish off with cilantro and chopped squash for a truly scrumptious entree!

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Chicago IL

Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 C Arborio rice
  • 5 cups vegetable stock
  • 1/2 C freshly grated Parmesan cheese
  • 1/2 C grated Cheddar Cheese
  • 1/2 C dry white wine
  • 3 Tbs unsalted butter, diced
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 C cubed cooked squash.

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Preheat the oven to 350ยบ.

Place rice and 4 cups of stock in a large ceramic pot, then cover and bake for 45 minutes, until rice is al dente.

Remove from oven and add the remaining stock, Parmesan, Cheddar, wine, butter, salt, and pepper, stirring vigorously until rice is creamy.

Garnish with chopped squash and serve.

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