Photo: Antonis Achilleos, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell
Yield
8 servings (serving size: 2/3 cup)

"Here's a perfect example of a traditional Italian dish and cooking technique adapted to an American ingredient. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash. In fact, I have served this risotto as a first course for our Thanksgiving." -Giuliano Hazan

 

Make this Italian-inspired risotto recipe a staple in your culinary rolodex.

How to Make It

Step 1

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Step 2

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Ratings & Reviews

Chiccook's Review

bellymama
November 12, 2014
I was a little unsure how this would come out using beef broth, I never tried it that way. I have to say it was awesome and my whole family loved it. I did add a small amount of fresh sage, just cause I had some and I like those flavors together. Also, a little white wine for some of the water. So Good!!

crosscourt's Review

mmasten
May 29, 2012
Great. Sticky because of the cheese but that's a good thing; I loved it.

716amanda's Review

lauribear
January 08, 2011
This risotto was unbelievably yummy! I added a couple of cremini mushrooms and a little less butternut squash because that is what I had in my fridge. I will definitely make this again.

mmasten's Review

jennifercon
September 19, 2010
N/A

JessicaLuu's Review

Run-Around-Sue
June 06, 2010
This is okay. I might substitute chicken broth or veggie broth next time instead of beef. It might be better as a side dish.

Run-Around-Sue's Review

crosscourt
March 15, 2010
This is a Thanksgiving staple at our house. I make a vegan version by subbing veggie broth for the beef broth, omitting the butter, and serving the cheese on the side. Every year, it gets rave reviews from both the vegetarians and carnivores at the table. Yum!

lauribear's Review

716amanda
January 27, 2010
This risotto recipe is outstanding! I only add 1 tablespoon of butter at the end and the flavour is very rich. I have made this recipe at least 10 times and am never disappointed. Serve it at your next dinner party!

bellymama's Review

JessicaLuu
January 25, 2010
I love making risotto (I find the stirring therapeutic) and this is my new favorite risotto recipe. I followed the recipe as written, except I needed more liquid so I used more water. I served the risotto with roasted brussel sprouts, and some bread and "stinky" cheese. It was the perfect winter meal.

jennifercon's Review

Chiccook
November 03, 2009
I thought the dish was really good, I used shallots instead of the onion (personal taste choice) and steamed the squash instead of boiling it (for time's sake). I also dropped the parsley and infused the butter with fresh sage (just heated butter with the fresh sage leaves and then removed the leaves after a few mintues) for that sage-y, fall taste. The sage butter and beef stock (I used organic, reduced sodium stock) really balanced the sweetness of the squash. My husband liked it, and is not usually a fan of butternut squash. I served it with a baby spinach/arugula mix, shaved parm chz with a vinegrette. I will make again.

lucolia's Review

lucolia
February 22, 2009
excellent! While taking a little longer than a rushed dinner, easy to make and delicious in its simplicity. I grated the squash and it all blended well.