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Home » Squash & Red Onion Risotto

Squash & Red Onion Risotto

Image of a chef holding a hot bowl

Squash & Red Onion Risotto

If you do your risottos in the oven you can do other things while they are cooking, instead of standing at the stove stirring for about 20 minutes -- sometimes those 20 minutes are all the time you will have that day to do other things!
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Rice
Servings 4

Ingredients
  

  • ¼ cup Butter
  • 1 Red Onion chopped
  • 1 pound Squash
  • 1 pound Arborio Rice
  • 5 cups Vegetable Stock
  • 3 tablespoons Parmesan Cheese
  • 2 tablespoons Milk
  • 2 tablespoons Parsley fresh, chopped

Instructions
 

  • Peel the squash, remove seeds and inside bits, and cube it (½ inch or 1 cm cubes.) Chop the onion finely. Heat the stock until just boiling.
  • Get the heaviest bottomed saucepan you have, and melt the butter in it, then cook the onion in it until soft.
  • Add the squash cubes and rice and mix into the onion.
  • [Stove top: Pour in enough stock to only just cover the rice. Reduce heat to low, and stir in more hot stock a bit at a time, making sure each addition is absorbed. Cook until the rice is soft but still firm, and the mixture is slightly soupy.]
  • or
  • [Oven: add all the stock, stir it in, and place in oven for about 40 minutes, or until all stock is absorbed and rice is soft but still firm. Check on it a few times to see if it needs more water added.]
  • Remove from heat, stir in the milk (or cream), cheese and parsley. Adjust taste with salt and pepper & serve.

Notes

Instead of the fresh parsley you can use 2 teaspoons dried.
Tried this recipe?Let us know how it was!
This page first published: Sep 9, 2003 · Updated: Jan 29, 2021.

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Tagged With: Red Onions, Risotto, Squash

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