Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2003

Gallery

Credit: Antonis Achilleos, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell

Recipe Summary test

Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

272 calories; calories from fat 25%; fat 7.6g; saturated fat 4g; mono fat 2.8g; poly fat 0.5g; protein 7.9g; carbohydrates 41.4g; fiber 2.8g; cholesterol 15mg; iron 1mg; sodium 275mg; calcium 119mg.
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