Squash-zotto

It’s finally squash season, and while I love a good roasted squash as much as the next person, I think it might be at its absolute best when you grate it directly into a pot of risotto. Or, as I’m calling it: Squash-zotto.

This is everything I want from a fall dinner. It’s cozy, deeply savory with a little sweetness from the squash, and made in one pot. And you can really use whatever squash you have on hand here – butternut, acorn, pumpkin, whatever. The squash gets grated and tossed in directly with the rice, so it basically melts into the risotto as it cooks and us a ton of color and flavor.

Unlike traditional risotto, this one is mostly cooked in the oven, which means you get to skip the whole standing-over-the-stove-and-stirring-every-two-minutes thing. The rice and squash nearly finish cooking in the oven, then we move it to the stovetop to add in the wine, parmesan, and ricotta to get that classic creamy risotto texture.

So yes, this is still a one-pot risotto recipe, but with significantly less babysitting. And honestly, I think that makes it the perfect fall dinner.

The difference between oven risotto and stovetop risotto

I already have a few risotto recipes on my site and, until now, they have all been made using the standard one-pan stovetop cooking process we’re all familiar with. You know the drill: add the broth a little at a time, stir, wait for it to absorb, repeat.

This version moves most of that cooking into the oven, where the rice can slowly absorb the broth without all the stirring. It’s not entirely hands-off, since the risotto does finish on the stovetop, where we add the final bits of liquid and stir in the cheeses. This is what gives it that creamy, glossy texture we’re looking for.

So while the method is different, the end result is everything you want from a good risotto: creamy, with rice that’s tender but still has a nice bite to it, just with a little less babysitting.

Ingredients you’ll need for this squash risotto

• 12 ounces butternut squash, acorn squash, or pumpkin pie pumpkin
• 3 sprigs thyme
• 3 sprigs rosemary
• 8 sage leaves
• 4 tablespoons salted butter
• 1 1/2 cups arborio rice or short grain white rice
• 4 cups vegetable broth or chicken broth, or 1 1/2 teaspoons Better than Bouillon vegetable base, dissolved in 4 cups of water
• 1 cup water, plus more as needed
• 1 cup dry white wine or dry rosé
• 3 ounces parmesan
• 3 ounces whole milk ricotta
• Diamond Crystal kosher salt
• Freshly cracked black pepper

Ingredient substitutions

This recipe is truly delicious as is, but it’s also pretty flexible. Here are just some substitution suggestions:

• Squash – you can use either butternut squash, acorn squash, or pumpkin. I do not recommend substituting any of these with their canned or puréed counterparts. It would just make the risotto far too wet.
• Herbs – if you don’t have fresh herbs on hand, you could get away with using dried. I recommend starting with 1/2 teaspoon of dried thyme and then up to 1 teaspoon each of dried rosemary and dried sage.
• Butter – can be swapped for vegan butter, olive oil, or any neutral cooking oil you prefer.
• Arborio rice – starchy rice is crucial to a good risotto! I recommend only swapping out arborio rice for carnaroli, short-grain white rice, or I’ve heard some people have luck with sushi rice due to the higher starch content, but I’ve never personally tried it.

How to make this risotto

1. Prepare your mise: Using the large holes of a box grater, grate the squash until you have 12 ounces. Set aside. Finely chop the thyme, rosemary, and sage leaves.
2. Toast the herbs and rice: Place a large pot or Dutch oven over medium heat. Melt the butter then add the herbs, stirring and toasting the herbs for 3-4 minutes or until they are beginning to darken and crisp up. Add the rice and toast another 1-2 minutes. It will begin to sound “glassy” as it hits the side of the pan, and the outside of the rice will look clear while the interior remains creamy white.
3. Bake: Pour in the broth and stir in the grated squash. Cover and transfer to the oven to bake for 45 minutes at 350°F.
4. Finish cooking on the stove: Remove the pot from the oven and stir a bit to loosen the rice. Place the pot on the stove over the lowest heat possible, then mix in the water and wine. Add the parmesan, gradually mixing, then add the ricotta. Stir and let the risotto cook for 2-3 minutes, allowing the alcohol in the wine to cook off.
5. Season and serve: Season with salt and a few cracks of black pepper. Taste and season with more salt as needed (it can handle a lot! I usually add another teaspoon). If the risotto has thickened up too much, add a few splashes of water or broth to loosen it up. Serve warm!

Serving suggestions

You can absolutely enjoy this on its own, topping it with some butter or more cheese. Or, you can pair it with a protein. I love serving this alongside slow-roasted salmon but it would also be lovely with tofu or a rotisserie chicken. Really, any protein you have on the grill or in the oven will make a great partner for it. And if you’re feeling lazy, throwing in a can of beans is never a bad idea!

How to store and reheat

Risotto stores surprisingly well! Here’s the best way to store it, based on each method:

Fridge: Let the risotto cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Risotto thickens significantly as it sits, so don’t worry if it looks much firmer the next day.

Freezer: Risotto can be frozen for up to 2 months, though the texture will soften slightly after thawing. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating: Reheat the risotto gently on the stovetop over medium-low heat with a splash of water or broth to loosen it back into a creamy consistency. Stir frequently until warmed through. You can also microwave it in 30-second intervals, stirring between each, though the texture is definitely best on the stove.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s it for this Squash-zotto!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3

Squash-zotto

5 from 1 review

Inspired by Ina Garten's oven orzo, this Squash-zotto is perfectly creamy, with depth of flavor that comes from starting with fried herbs and ending with white wine and a few cheeses. As a set-it-and-forget-it kind of dinner side or appetizer, this risotto always makes my list.

To make it a full meal, consider serving it with slow roasted salmon, adding white beans, or crumbling in some fennel sausage.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 box grater
• ▢
  1 chef's knife
• ▢
  1 5-quart Dutch oven or large pot

Ingredients

• ▢ 12 ounce butternut squash acorn squash, or pumpkin pie pumpkin
• ▢ 3 sprigs thyme
• ▢ 3 sprigs rosemary
• ▢ 8 sage leaves
• ▢ 4 tablespoons salted butter
• ▢ 1 1/2 cups aborio rice or short grain white rice
• ▢ 4 cups vegetable broth or chicken broth, or 1 1/2 teaspoons Better than Bouillon vegetable base, dissolved in 4 cups of water
• ▢ 1 cup water, plus more as needed
• ▢ 1 cup dry white wine or dry rosé
• ▢ 3 ounces parmesan
• ▢ 3 ounces whole milk ricotta
• ▢ Diamond Crystal kosher salt
• ▢ Freshly cracked black pepper

Instructions 

1. Preheat the oven to 350°F.
2. Using the large holes of a box grater, grate the squash until you have 12 ounces. Set aside.
3. Finely chop up the leaves from 3 sprigs of thyme, 3 sprigs of rosemary, and 8 sage leaves.
4. Place a large pot or Dutch oven over medium heat. Melt 4 tablespoons of salted butter then add the herbs, stir, toasting the herbs for 3-4 minutes, or until they are beginning to darken and crisp up. Add 1 1/2 cups of arborio rice and toast another 1-2 minutes. It will begin to sound “glassy” as it hits the side of the pan, and the outside of the rice will look clear with the interior still looking a creamy white.
5. Pour in 4 cups of broth and stir in the grated squash. Cover and transfer to the oven. Bake for 45 minutes.
6. Remove the pot from the oven and mix a bit to loosen the rice. Place the pot on the stove over the lowest heat possible, then add 1 cup water, 1 cup white wine and mix.
7. Add 3 ounces of parmesan cheese, gradually mixing, then add 3 ounces of ricotta. Stir and let the risotto cook for 2-3 minutes, allowing the alcohol in the wine to cook off.
8. Season with 1 teaspoon salt and a few cracks of black pepper. Taste and season with more salt as needed (it can handle a lot! I usually add another teaspoon).
9. If your risotto gets too thick, add splashes of water at a time to loosen it up.
10. Serve warm!

Serving: 0.5 cupCalories: 160kcalCarbohydrates: 15gProtein: 5gFat: 9g