Nutmeg and Rosemary Butternut Squash Risotto

Nutmeg and Rosemary Butternut Squash Risotto


  • 2 cups Arborio rice
  • 1/4 cup (½ stick) butter, melted
  • 1 . butternut squash
  • 6 cups chicken stock
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon Freshly grated nutmeg, or
  • 1 tablespoon olive oil
  • 1/2 cup freshly grated Parmesan
  • Rosemary sprigs for garnish
  • Salt and pepper (freshly ground)
  • 4 shallots, peeled and minced


  1. Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.
  2. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

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