Back to Da Fiore’s Butternut Squash Risotto All Reviews for Da Fiore’s Butternut Squash Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Da Fiore’s Butternut Squash Risotto Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 small butternut squash (about 1 pound), trimmed and peeled 3/4 cup mild oil, preferably sunflower-seed oil 1/4 small onion, diced Coarse salt 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice 8 cups hot Vegetable Broth 1 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter Aged balsamic vinegar, for drizzling
Gallery Da Fiore’s Butternut Squash Risotto
Recipe Summary Servings: 6
Gallery
Da Fiore's Butternut Squash Risotto
Da Fiore’s Butternut Squash Risotto
Da Fiore’s Butternut Squash Risotto
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 small butternut squash (about 1 pound), trimmed and peeled 3/4 cup mild oil, preferably sunflower-seed oil 1/4 small onion, diced Coarse salt 1 1/2 pounds (3 cups) Carnaroli or Vialone Nano rice 8 cups hot Vegetable Broth 1 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter Aged balsamic vinegar, for drizzling
Directions
Cut squash lengthwise, and scoop out the seeds and fibers. Cut each half into 4 pieces. Using a knife or mandoline, slice squash pieces 1/8 inch thick. Set aside.
In a medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes. Add squash, season with salt, and add enough water to cover. Cook, simmering, until squash easily breaks apart, about 20 minutes. Stir in rice, then add a cup of broth. Bring to a boil, and cook, stirring often, for 8 minutes, adding one cup of broth at a time, as necessary; the rice should almost completely absorb the broth between additions.
Add cheese, stirring to incorporate, then continue cooking, adding broth as necessary, until rice is al dente and mixture moist but not watery, about 8 minutes more. Remove the pan from the heat. Stir in butter, and adjust the seasoning with salt, if necessary. Divide risotto between 6 serving plates, and drizzle with vinegar. Serve immediately.
Reviews (3)
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Reviews (3)
Add Rating & Review 6 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/14/2008 For better butternut flavor - add the squash seeds and fibers to the broth. Strain before adding to the risotto. Martha Stewart Member Rating: Unrated 01/05/2008 Excellent, but made much more than 6 servings Martha Stewart Member Rating: Unrated 12/26/2007 deliciousMartha Stewart Member
Rating: Unrated 01/14/2008
For better butternut flavor - add the squash seeds and fibers to the broth. Strain before adding to the risotto.
Rating: Unrated
Rating: Unrated 01/05/2008
Excellent, but made much more than 6 servings
Rating: Unrated 12/26/2007
delicious
All Reviews for Da Fiore’s Butternut Squash Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Da Fiore’s Butternut Squash Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
