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–+ servings
Squash risotto in a bowl topped with herb and risotto.

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8

Equipment

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