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Roasted Squash Risotto

Categories: Vegetarian/Vegan, Halloween Favorites

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They key to a good risotto is patience. Pull a chair up to the stove and keep stirring! This should take 45-60 minutes to cook. The payoff is worth the time when you bite into perfectly cooked, creamy risotto with a sweet harvest squash flavor.


  • 3 Tbsp. olive oil
  • 12 Tbsp. unsalted butter
  • 6 shallots (diced)
  • 4 1/2 c. Arborio rice
  • 1 tsp. cayenne pepper
  • 1 c. Sherry
  • 2 c. roasted butternut squash
  • 4 1/2 c. vegetable stock
  • 1 c. heavy cream
  • 1/4 c. parmesan cheese (grated)
  • salt and pepper to taste


Heat the oil in a large stock pot. Add shallots and sauté until translucent. Add rice, cayenne and stir to coat the rice with oil. Add the sherry and roasted squash. Add stock, a ladle-full at a time, to the rice mix allowing the liquid to be absorbed each time until all the stock is added.

Add cream and cheese and cook another two minutes.

Serves 4